This Oil-Free Hummus only take 5 minutes to make, and the leftovers can last in the fridge for almost a week! It’s a versatile, protein-packed healthy staple to have on hand – use it as a dressing, dip, spread, or sauce.
The first time I made this, I decided we’re not buying hummus ever again (and Jimmy agreed). It’s so fresh and creamy, and all you have to do is throw everything in a food processor. There’s no prep! It’s a dream.
I feel like this hummus dip would totally impress dinner party guests, and little would they know it took you less than 5 minutes to put together.
Why oil-free hummus? Oil doesn’t agree with my skin. These oil-free hummus are clear skin approved, especially with the addition of cilantro.
Cilantro has been my go-to herb lately, and these hummus are no exception. Not only does it taste fresh, but it assists in the chelation of heavy metals, which means it can bind to heavy metals and flush them out of the body.
I make my oil-free hummus on Sundays and the batch lasts through the week. When we’re without dinner leftovers, we use hummus as the topping for our lunch salad with butter lettuce, romaine, cucumbers, carrots, bell peppers, radishes, and seeds. It’s the creamiest dressing you could ever want.
Afternoon snacks are kind of a must for me, so I also use this to make a wrap a couple days weekly. After spreading the hummus inside a warm brown rice or cassava tortilla, I add cucumbers, carrots, romaine, and pumpkin seeds. It gives me sustainable energy to get through the rest of the workday instead of crashing.
This recipe is:
- vegan + vegetarian
- refined sugar-free
Tools + ingredients:
- Food processor
- Chickpeas + aquafaba
- Lemon juice
- Coconut milk (any plant-based milk)
- Garlic cloves
- Cumin + paprika
Aquafaba is the water in a can of chickpeas! Sounds gross, but it’s kind of the best thing ever. You can even make macarons out of it. For real. I like to save extra aquafaba in an airtight jar in the fridge. Save any extra for my other recipes that use it!
My personal favorite is cucumbers and carrots, but you can’t go wrong with anything! Bell peppers and radishes are delicious too. You can also dip buckwheat/brown rice crackers or sweet potato wedges.
I love tahini and think it adds a great flavor to the hummus, but if you’re allergic or don’t have it you could try to substitute with a seed or nut butter. I believe sunflower butter would do well!
If stored properly, it lasts me 5-6 days. Hummus typically lasts 4-5 days, but the lemon juice helps extend it’s life a day or so. Between using it as a snack or meal protein, you’ll be surprised how quickly you finish the batch!
More Oil-free recipes:
If you try this oil-free Hummus recipe, please leave a comment & rate it below! Would love to know what you eat with it.
Creamy Oil-Free Garlic Hummus
- 2 cans chickpeas well rinsed (save the chickpea water!)
- ⅓ cup aquafaba
- 2 tbsp coconut milk or any plant-based milk
- 2 large lemons juiced
- 2 tbsp tahini
- 3 cloves garlic
- ½ tsp cumin
- ¼ tsp paprika
- ½ cup cilantro fresh
- pepper + sea salt optional, to taste
- Drain aquafaba out of chickpea can into a bowl. Rinse chickpeas well in a strainer. Pour chickpeas, aquafaba, garlic cloves, and cilantro into food processor.
- Blend on high until chickpeas are creamy. Use a rubber spatula to scrape down the sides as needed. Add remainder of ingredients – coconut milk, lemon juice, tahini, cumin, paprika, and pepper – and blend again for 10 seconds.
- Serve topped with paprika or sumac, an extra squeeze of lemon, or sprinkle chopped cilantro. Store leftovers in an airtight container.
- This recipe makes a ton of hummus, it’s meant specifically to have leftovers or to use for a party dip
- Add more aquafaba for thinner hummus
- I prefer my hummus without salt. If you’d like salt, try a pinch (⅛ tsp) and go from there