Oil-Free Hummus
Homemade oil-free hummus that is fluffy, smooth, flavorful, and delicious. The recipe is naturally vegan, gluten-free, and easy to make. This creamy hummus with tahini is ready in less than 25 minutes and therefore perfect as a quick side dish and meal prep.
Servings 6
Equipment
- Food processor*
Ingredients
- 1 (15 oz) can of chickpeas
- 1/4 cup (60 g) tahini
- 4 tbsp (40 ml) lemon juice (or more to taste)
- 1/3 tsp salt or more to taste
- 1/4 tsp ground cumin
- 4 tbsp (40 ml) plant-based milk (or more for a creamier hummus)
- 2-3 small cloves of garlic
- 1/3 tsp baking soda
- Paprika for serving
- Fresh parsley for serving
Instructions
- Rinse and drain canned chickpeas, then place in a medium saucepan and add 1/3 tsp baking soda. Cover chickpeas by at least 2 inches (ca. 5 cm) of water and bring to a boil over high heat. See recipe notes if you want to cook the chickpeas from dry.
- Boil the chickpeas for about 15 minutes. Once they look overcooked and slightly mushy, they are ready! Drain the chickpeas in a strainer, rinse with plenty of cool water and set aside.
- Process the lemon juice, garlic, salt, cumin, half of the plant-based milk, and tahini in a food processor until the mixture is smooth and creamy. Pause the food processor to scrape down the sides of the processor.
- Add the mushy chickpeas to the food processor and blend for about 1-2 minutes, scraping down the sides of the processor as needed.
- Now add the remaining plant-based milk and blend for a further 1-2 minutes, or until very smooth, creamy and fluffy.
- Taste the hummus and add more salt to taste and more lemon juice, if desired.
- Serve in a bowl and top with more lemon juice (I also added a bit of the chickpea cooking water), a dash of paprika (use smoked paprika for a variation), and fresh herbs.
- Store leftover hummus covered in the refrigerator for up to 5-6 days.
Notes
Video Of The Recipe
- Recipe adapted from Michael Solomonov, via The New York Times.
- If you don't want to use canned chickpeas you can cook them from dry. Here is how:
- In a medium bowl, cover 3/4 cup (150 grams) dried chickpeas by at least 2 inches (ca. 5 cm) of cold water.
- Add 1/2 tsp baking soda and let soak at room temperature overnight. Drain and rinse.
- In a medium pot, cover soaked chickpeas by about 4 inches (ca. 10 cm) of water.
- Add 1/2 tsp baking soda and bring to a boil over high heat.
- Reduce the heat and simmer until chickpeas are soft, about 1 1/2 hours. Drain and rinse under running water.
- You might also enjoy this Vegan Ricotta Cheese.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Oil-Free Hummus
Amount per Serving
Calories
120
% Daily Value*
Fat
6.6
g
10
%
Carbohydrates
8.6
g
3
%
Fiber
3.6
g
14
%
Sugar
2
g
2
%
Protein
4.7
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.