Vegan Oil-Free Hummus
This vegan oil-free hummus is creamy, flavorful, and made with just a few simple ingredients. Perfect as a dip, spread, or salad topping — no cooking required!
Equipment
- High-speed blender or food processor
- Spatula
- Serving bowl
Ingredients
- 1½ cups cooked chickpeas or 1 can, drained and rinsed
- ¼ cup tahini
- Juice of 1 lemon
- 1 garlic clove
- 3 –4 tbsp cold water add more for thinner texture
- ½ tsp ground cumin optional
- Salt to taste
- Pinch of paprika or sumac for topping
Instructions
- Add chickpeas, tahini, lemon juice, garlic, cumin (if using), and salt to a blender or food processor.
- Blend until mostly smooth.
- Add cold water gradually, blending until the hummus is creamy and light.
- Taste and adjust seasoning as needed.
- Scoop into a bowl and garnish with a pinch of paprika or sumac.
Notes
For an extra-smooth texture, peel the chickpeas before blending.
Adjust garlic and lemon juice to your taste — this recipe is easy to customize.
Store leftovers in an airtight container in the fridge for up to 5 days.
Adjust garlic and lemon juice to your taste — this recipe is easy to customize.
Store leftovers in an airtight container in the fridge for up to 5 days.