Oil-Free Hummus with tahini is light, velvety, and creamy. This flavorful dip is perfect for snacking with grain-free crackers or raw vegetables, and it makes a healthy appetizer or sandwich spread. Naturally dairy-free and vegan, this recipe comes together in under 10 minutes.
Making hummus at home is quick, economical, and gives you full control over ingredients. Many store-bought varieties include oils, extra salt, or other additives you may not want. This oil-free version relies on tahini and ice water to achieve a creamy, silky texture without added oil.
What you need
- Chickpeas (canned, drained and rinsed)
- Tahini (sesame seed paste)
- Lemon juice
- Garlic
- Salt
- Cumin
- Ice water
To blend the hummus smoothly you’ll need a high-speed blender or a food processor.
How to make it
Measure 1/4 cup of cold water by placing an ice cube into a measuring cup and filling to the 1/4 cup line; set aside. Drain and rinse a 15 oz. can of chickpeas well.
Place the drained chickpeas, 1/2 cup tahini, 1/4 cup lemon juice (about 2 lemons), 1 clove garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and the prepared ice water into the blender or food processor. Blend on high until smooth and creamy. If the mixture is too thick, add a tablespoon or two of cold water at a time until you reach your preferred consistency.
Transfer the hummus to an airtight container and refrigerate. Properly stored, it will keep for up to 7 days.
What to serve with hummus
This hummus is versatile—I often eat it straight from the jar. Here are simple serving ideas:
- Raw vegetables: carrots, celery, cucumbers, and bell peppers.
- Grain-free crackers or pita chips.
- As a spread on sandwiches or wraps for added creaminess.
Common questions
The primary ingredients are cooked chickpeas and tahini. Lemon juice, garlic, salt, and spices such as cumin are commonly added for flavor.
For an extra-smooth hummus, simmer chickpeas until very tender before blending, or peel the skins from cooked chickpeas. Using ice-cold water while blending also helps create a lighter, creamier texture.
Recipe
Oil-Free Hummus Recipe
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/4 cup lemon juice (about 2 lemons)
- 1 clove garlic
- 1/4 cup ice water
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
Garnish
- Fresh chopped parsley and toasted sesame seeds (optional)
Instructions
- Place an ice cube into a measuring cup and fill to the 1/4 cup line with cold water; set aside.
- Drain and rinse the chickpeas. Add them to a blender or food processor with tahini, lemon juice, garlic, cumin, salt, and the prepared ice water.
- Blend on high until smooth, adding more cold water a tablespoon at a time if needed to adjust consistency.
- Transfer to an airtight container and refrigerate for up to 7 days.
Video
Video demonstration available showing the simple steps to make this oil-free hummus.
More easy recipes
- Easy tuna salad
- Homemade guacamole
- Grain-free crackers
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