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  • Simple Oil-Free Hummus

    5 minutes

    vegangluten-free 2 comments

    This quick and easy, crowd-pleasing hummus recipe is made without oil and makes a great snack paired with raw vegetables. Ready to eat in about 5 minutes.

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    Simple Oil-Free Hummus

    I’m not going to lie and say I never buy hummus from the store, but I am here to encourage you to make your own because it’s so easy. Plus, you can save yourself a couple of dollars. One big reason I prefer homemade hummus is the limited selection of oil-free products in my area. I don’t really see the need for adding oils in hummus, so I make my own as much as I can.

    If you didn’t know, chickpeas and garbanzo beans are the same beans, and I use both terms equally. In this recipe, I use canned garbanzo beans, but feel free to cook some dry beans. It can be very rewarding but makes it a lengthier process, obviously. I would use 1.5 – 2 cups of cooked beans in place of the full can of beans the recipe calls for. This recipe keeps well in the refrigerator, just as long as any hummus I’ve made with oil.

    A Great Snack or Spread

    Hummus with raw veggies is one of our favorite snacks. We eat it almost every day at our house and pack it in Esme’s school lunch. Hummus makes a great spread on sandwiches and is also a great dip to accompany a veggie tray instead of the classic ranch. Shall I keep going? I think you get the point. We like to get creative and have several different hummus varieties we make. For now, here is our simple, crowd-pleasing hummus recipe.

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    Simple Oil-Free Hummus

    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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    Yield: 12 Servings
    Prep Time: 5 minutes

    This quick and easy, crowd-pleasing hummus recipe is made without oil and makes a great snack paired with raw vegetables. Ready to eat in about 5 minutes.

    Ingredients

    • 1 (15 oz.) can garbanzo beans, drained with liquid reserved
    • 1/3 cup liquid from canned garbanzo beans
    • 1 tablespoon tahini (sesame seed butter)
    • 1 tablespoon lemon juice
    • 1/2 teaspoon cumin
    • 1/2 teaspoon coriander
    • 1/2 teaspoon oregano
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • pepper, to taste

    Instructions

    1

    Combine all ingredients in a food processor and blend until smooth.

    2

    Serve immediately at room temp or refrigerate to chill before serving.

    Nutrition

    • Serving Size: 2 tablespoons
    • 45 Calories
    • 6g Carbohydrates
    • 1.4g Fat
    • 1.8g Fiber
    • 2g Protein
    • .9g Sugar
    Estimated per-serving amount

    Notes

    • Best when eaten within 7 days.

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    2 Comments

  • Reply
    Tina A
    April 1, 2019 at 9:48 am

    Loved this recipe! Thanks for the inspiration

  • Reply
    The Ultimate Veggie Sandwich - Our Wandering Kitchen
    April 1, 2019 at 12:36 pm

    […] is really great on here if you like heat. You can make your own by adding chilis or sriracha to our oil-free hummus recipe. If you plan to purchase hummus, we like Sabra’s Supremely Spicy […]

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