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

Oil-Free Hummus with Tahini

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5 from 3 reviews

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.

  • Total Time: 12 minutes
  • Yield: 12 1x


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


  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.


  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!


  • Serving Size:
  • Calories: 70
  • Sugar: 1 g
  • Sodium: 149.5 mg
  • Fat: 4.1 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 6.7 g
  • Fiber: 2 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg