This is a quick and easy oil-free hummus recipe that is perfect for when you need a healthy snack in no time! Pair this simple hummus dip with your favorite veggies and warm pita bread and you have a low fat vegan snack that is delicious and nutritious.

Why You'll Love This Oil-Free Hummus

Simple Ingredients – This easy hummus is made with 6 simple ingredients that you may already have in your kitchen.
Quick and Easy – Using canned chickpeas may not be the traditional way to make hummus, however, this is a vegan dip ready in minutes and still delivers on satisfaction.
Meal Prep Friendly – Make a batch of hummus and store in two-sided containers with veggies and crackers for a healthy snack that is ready to go.
Oil-Free and WFPB – Store bought hummus typically is made with oil. If you’re trying to stick to a Whole Foods Plant Based diet (WFPB), this hummus is perfect for you to try because it made without oil and uses whole plant food ingredients. For a salt substitute, use a mild miso paste instead.

Equipment Needed

Lemon juicer
Food processor or blender
Serving bowl or storage container

Ingredients for Oil-Free Hummus

Chickpeas. For this recipe, canned chickpeas work just fine. After all, this is a quick and easy hummus recipe! However, if you’re looking for a fluffier hummus, it is best to use a pressure cooker and cook your own chickpeas.
Lemon juice. Provides a tart flavor and acts as a preservative. If you cannot tolerate citrus, try vinegar for a substitute. Balsamic vinegar would add a tasty flavor alternative too.
Tahini. The quality of tahini can make a difference in taste. A low quality one may have a more bitter flavor.
Garlic. I prefer to use raw or roasted whole garlic cloves for hummus for a better flavor. However, if you’re in a pinch, garlic powder will be okay.
Cumin. Adds a bit of earthy flavor to the dip. It can be left out, if preferred.
Salt. Adjust to taste! Canned chickpeas will have varying amounts of salt, which will change the amount you need to add to this recipe.

How to Make Oil-Free Hummus

Step One

Drain the canned chickpeas and reserve the liquid (aka aquafaba).

Step Two

To a food processor or blender, add the chickpeas, lemon juice, tahini, garlic, cumin, and salt. Blend until well combined. For a smoother texture, add in the aquafaba a little bit at a time, until it blends smoothly. Taste and adjust spices and salt if needed.

Step Three

Transfer the hummus to a bowl for serving. If desired, add toppings such as herbs and spices. See below for optional hummus flavor variations.

Storage and Meal Prep Tips

Storage: Keep in a sealed container in the fridge for up to 5 days.
Meal Prep: Set up healthy snacks for the week and store in two-sided containers with veggies, olives, and crackers for dipping.

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Serving Suggestions

As a dip with veggies, crackers, or warm pita bread. I love to sprinkle on herbs and spices and whole chickpeas to add some flavor and texture to the hummus. This easy hummus pairs great with some chili flakes, smoked paprika, dried or fresh parsley, or Za’atar seasoning.
Spread on a sandwich. I love to use hummus on my Crispy Zucchini Sandwich.
In a veggie wrap. Make a classic hummus wrap with fresh or roasted veggies like peppers, zucchini, and greens and a drizzle of balsamic vinegar, wrapped in a whole grain tortilla or lavash bread.
In a grain bowl. Try this hummus with my Falafel Quinoa Salad Bowl for a healthy and filling lunch option.
Dollop this hummus on simple Sheet Pan Lemon Pepper Tofu Dinner or on top of my favorite Chickpea Shawarma Pizza!

Discover more ways to use chickpeas!

Chickpeas are such an awesome food! They are so versatile and loaded with fiber, iron, B-vitamins, and potassium. Plus, they are a decent source of plant based protein with about 7 grams per half cup serving. Check out the recipes below for more delicious ways to enjoy chickpeas:

Recipe FAQs

Why is this hummus oil-free?

This is and oil-free recipe to suit the needs of anyone following a WFPB lifestyle. While it is important to consume healthy fats in your diet, oil adds a lot of extra calories without providing extra nutrition. A Whole Foods Plant Based diet omits oil from the diet and encourages consumption of whole food fats, such as nuts, seeds, and avocados. The tahini in this recipe provides healthy fats, while also adding fiber and minerals that slow the digestion of fat in the body, keeping you satisfied longer.

How can I make smoother hummus?

Using home-cooked chickpeas will yield a smoother hummus. Additionally, getting the ingredients ice cold before blending will help too. I have seen many recipes adding ice cubes to the mix, but I’ve found that tactic just dilutes the flavor of the hummus.

Why is my hummus bitter?

A bitter hummus is probably due to a low quality tahini. While it may be more expensive, a higher quality tahini is worth it for a smoother, earthy flavor.

Oil Free Hummus Variations

Roasted Garlic Hummus: Cut the top off a bulb of garlic, wrap completely in aluminum foil with a drizzle of water inside (or oil), and roast at 400 F (205 C) for 45 minutes, or until soft. Once it cools, Squeeze the garlic out and blend with the rest of the hummus ingredients. Save a clove or two for a garnish on top.
Red Pepper Hummus: Add one cup of roasted red peppers to the food processor. Homemade or store bought roasted peppers will work.
Basil Pesto Hummus: Add 2 tablespoons nutritional yeast, 2 teaspoons garlic powder, and a handful of fresh basil leaves before blending.
Olive Hummus: After blending the hummus, transfer to a serving bowl or storage container. To the food processor, add 1 cup of olives (I like to use a mix of kalamata, green, and black olives), Pulse until minced and mix into the hummus with a spoon.

I hope you enjoy this easy oil-free hummus recipe. For more veggie dip ideas, check out my 3 Vegan Dip Recipes!

If you try this hummus recipe, please leave a rating and comment below to support this blog and help others find easy vegan recipes. For more vegan meal ideas, follow me on social media @RootyFruityVegan.