This light and creamy oil free hummus is a healthier version of everyone’s favourite dip. It takes about five minutes to make and requires no cooking at all. Plus it’s suitable for vegans. Why not give it a try today?
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Shop bought hummus can be high in calories because it contains a lot of oil. The oil gives it that smooth, creamy texture that we all love.
However, if you’re trying to cut back on calories, or you’re just not that keen on eating a lot of oil, you should give this oil free hummus a try.
Aquafaba makes it creamy
To help this hummus have the right texture I’ve used aquafaba - the liquid from inside the can of chickpeas - instead of olive oil.
This not only cuts back on food waste but has a similar effect to the oil, making your homemade hummus lovely and creamy.
Not sure what aquafaba is? Keep reading.
But what actually is aquafaba?
Aquafaba translates as “bean water”. Put simply, it’s the liquid that the beans - in this case chickpeas - sit in while they’re in the can waiting for you to eat them.
So next time you drain a tin of chickpeas, think twice about pouring the aquafaba away down the sink and save it.
If you’re not ready to use it right away put it in a freezer box or bag, label it (because in three months time you’re going to have no idea what that weird unlabelled liquid in the freezer is!) and freeze it.
Just be sure to defrost it thoroughly and allow it to return to room temperature before you use it.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
You will need the following ingredients to make oil free hummus:
- Tin of chickpeas with liquid reserved
- Tahini (sesame paste)
- Sea salt, to taste
- Cold water
- Ground cumin, optional
How long does this hummus last for?
Keep this hummus in an airtight container in the fridge for 2-3 days.
How to make oil free hummus
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Oil free hummus
- 400 g tinned chickpeas
- 3 tablespoons aquafaba the liquid from the tin of chickpeas
- 60 g tahini
- Sea salt to taste
- 1 clove garlic crushed
- 2-3 tablespoons cold water
- Ground cumin optional
- Drain your chickpeas over a bowl, reserving the liquid (the aquafaba). Rinse the chickpeas.
- Place the chickpeas into a food processor with 60g tahini, a clove of crushed garlic, a pinch of sea salt and 3 tbsp aquafaba.
- Pulse until well combined, stopping to scrape down the sides as needed.
- Add cold water a few drops at a time until you have the consistency you like.
- Taste for seasoning and add more salt if you like.
- Sprinkle over some ground cumin and serve.
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