Oil free hummus turns out super creamy and is easy to make in the blender. This hummus recipe is one we make every week in our house and it is a perfect healthy plant based snack.
Ingredients in Oil Free Hummus
I have been making this hummus recipe for years because it is so simple! There are a lot of recipes for original hummus but I have found that most will add extra spices such as cumin or paprika. We have fancier hummus flavored recipes on this blog as well but sometimes I just want the original plain hummus because sometimes the best taste is in the simplicity of the recipe ingredients.
This original oil free hummus recipe includes:
- Lemon Juice
- Minced Garlic
That is it! A simple list of ingredients and a few minutes in the blender and you will have creamy oil free hummus.
Where This Oil Free Hummus Gets It’s Creaminess
This oil free hummus is so creamy from aquafaba! If you are not familiar with aquafaba, it is essentially chickpea juice. Aquafaba is the liquid in the can of chickpeas. Replacing your oil with aquafaba yields a creamy hummus that is out of this world good.
Some oil free hummus recipes replace the oil with water. I do not recommend this. I feel like it is not as creamy and after a few days it will develop a bad taste.
How to Make Oil Free Hummus
This recipe is very simple to make! First, open your can of chickpeas, and drain them in a colander over a bowl. Remember you want to save the liquid from the can. Rinse chickpeas under water really well.
Next, place all ingredients including your 1/3 cup of your reserved aquafaba in a blender. Don’t get rid of the remainder of aquafaba yet! As your hummus blends, stop your blender and scrape down the sides a few times. At that point determine if you want to add another teaspoon or two of aquafaba. I have found that different brands of chickpeas will blend differently!
Keep blending your hummus until all ingredient are incorporated and blended into a smooth creamy plant based dip.
How to Serve This Creamy Hummus
We love to eat this hummus with crackers or fresh raw vegetables. You could also thin out a small portion and use it as a dressing like we do in this Spicy Tahini Garlic Sauce.
It would be great to use as a plant based spread in a sandwich or wrap!
This hummus recipe when made with aquafaba will store well in the fridge for 5 – 7 days. This hummus can be frozen as well. I like to freeze it in small freezer safe containers. Defrost in the refrigerator overnight.
If you love hummus, check out these other hummus recipes on our blog:
If you make this recipe, I would love to know! Tag @badtothebowl on social media.
Healthy Oil Free HummusCourse: Appetizers, Snacks
Easy oil free hummus is made in the blender and the perfect dip for raw veggies and chips!
1 – 15 oz. can no salt added Garbanzo Beans (I think the Kurners brand works best!
1/3 cup of aquafaba*
3 tblsp lemon juice
2 tblsp tahini
1 tsp garlic salt
1 tsp minced garlic
- Drain your garbanzo beans in mesh strainer placed over a bowl. Set bowl aside, reserving aquafaba. Rinse beans really well. Place beans in blender.
- Add all remaining ingredients (including 1/3 cup of your reserved aquafaba)
- Blend on high, stopping and scraping blender sides frequently.
- Serve with your favorite raw vegetables!
- Refrigerate leftovers for up to 7 days.
- *you could substitute water, my trial of this is it doesn’t produce quite as creamy of hummus and you do risk it going bad more quickly in the fridge.