This Oil-Free Hummus with tahini and lemon juice makes such a creamy and delicious spread that you can serve with veggies or crackers. You only need a few simple ingredients for this vegan spread made from garbanzo beans.

A wooden platter with sliced veggies and quartered pita around a small bowl of hummus.

Hummus is one of those easy recipes that is great to have on hand for a protein-rich, plant-based snack. It’s perfect for serving as a dip for carrots, cucumber slices, or crackers.

Chickpeas, also called garbanzo beans, are one of my favorite ingredients. Chickpeas are a staple of Mediterranean cooking and have so many health benefits. They are also great for blending into a creamy hummus.

Why You Need This Recipe

  • Classic hummus recipes usually include a lot of olive oil. In this recipe, we use fresh lemon juice and creamy tahini to help thin out the blended spread. I also offer the option to add up to 1/4 cup of the liquid found in a can of chickpeas (called aquafaba).
  • This recipe is oil-free, gluten-free, vegan, vegetarian, and high in fiber. I think you’ll agree that it’s one of the best hummus recipes you’ve ever tried.
  • It comes together in just five minutes so you can snack right away! This is also a great meal prep recipe.

Key Ingredients

Ingredients to make oil-free hummus in small bowls on a white surface.

Chickpeas or garbanzo beans are affordable and easy to find. You can even cook them from scratch if you want to buy dried beans instead of canned beans.

Tahini is made from ground sesame seeds. It’s a traditional ingredient for making hummus.

Garlic adds complexity of flavor to the hummus.

Lemon juice and cold water help the mixture blend together into an oil-free hummus recipe that is rich and flavorful.

Recipe Steps

You won’t believe how easy it is to make homemade oil-free hummus in a high-speed blender or food processor. Let me show you how!

Step One

Rinse one can of chickpeas and place them in your food processor or blender. Reserve 1/2 cup of the liquid from the can of chickpeas, known as aquafaba.

Otherwise, if you like a thick hummus like I do, you won’t need any of the aquafaba.

Canned chickpeas, drained and rinsed, in the bowl of a food processor.

Step Two

Add lemon juice, one garlic clove (or more if you love garlic), tahini, salt, and pepper.

Ingredients for homemade hummus in the bowl of a food processor.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Blend and serve! Or, you can chill the oil-free hummus until you’re ready to serve it. I like to eat hummus with carrot sticks, cucumber slices, celery sticks, pita bread or crackers. I love hummus with these homemade Seed Crackers.

See my list of the best gluten-free and dairy-free snacks.

Completed homemade hummus in the bowl of a food processor.

See my full list of what to eat with hummus. I also like to make this recipe as part of my Vegan Charcuterie Board.

Recipe Tips & Substitutions

  • You can make this in a high speed blender like a Vitamix, but you may need to add a few tablespoons of water or aquafaba to help get the mixture started.
  • Don’t like garlic? Leave it out and use 1/2 teaspoon of ground cumin instead.
  • You can modify and customize this recipe in a lot of different ways. Want to make a roasted pepper version? Simply blend in 1-2 roasted red peppers.
  • Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days.
  • If you can’t tolerate beans, try my recipe for Cashew Hummus instead!
Close up of a hand holding a baby carrot that's been dipped in homemade hummus.

Recipe FAQs

What is the difference between chickpeas and garbanzo beans? 

Nothing, they are the same!

What is tahini?

Tahini is simply ground sesame seeds. You can buy it in the nut butter aisle of the grocery store, usually near the peanut butter.

Can I add olive oil to this recipe?

Yes, you sure can. But, I have had several requests for an oil-free version from my whole food plant based friends. If you want to add oil, start with 1-2 tablespoons of extra virgin olive oil and reduce the amount of water or aquafaba.

What does hummus taste like?

It has a distinctive flavor that is mild and pleasant. The texture of hummus is very creamy.

Oil free hummus with veggies and pita on a small white plate.

Other Healthy Chickpea Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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A white bowl of oil-free hummus topped with chickpeas and sesame seeds.

Oil-Free Hummus with Tahini


Description

This Oil-Free Hummus with tahini and lemon juice makes such a creamy and delicious spread that you can serve with veggies or crackers. You only need a few simple ingredients for this vegan spread made from garbanzo beans.


Ingredients

Units Scale
  • 1 15ounce can garbanzo beans, rinsed and drained (reserve 1/4 cup of the canning liquid)
  • 1/4 cup lemon juice (from about 1-2 medium lemons)
  • 1 garlic clove
  • 1/3 cup unsalted tahini
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. In the base of a food processor or high-speed blender, combine the garbanzo beans, lemon juice, garlic, tahini, salt, and pepper.
  2. Process on high for 45 seconds to a minute, or until the ingredients are combined and creamy.
  3. If you need help getting the mixture to blend or if you want a thinner texture to your hummus, you can add 1-2 tablespoons of water to the mixture.
  4. Serve immediately, or refrigerate and serve chilled.

Notes

  1. You can make this in a high speed blender like a Vitamix, but you may need to add a few tablespoons of water or aquafaba to help get the mixture started.
  2. Don’t like garlic? Leave it out and use 1/2 teaspoon of ground cumin instead.
  3. You can modify and customize this recipe in a lot of different ways. Want to make a roasted pepper version? Simply blend in 1-2 roasted red peppers.
  4. Store any leftovers in a tightly-sealed airtight container in the refrigerator for up to 5 days.
  5. If you can’t tolerate beans, try my recipe for Cashew Hummus instead!
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Category: Side dish
  • Method: Food processor
  • Cuisine: Healthy

Keywords: clean eating hummus, hummus with no olive oil

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