BEST Oil-Free Hummus

Basic Hummus Recipe

Who doesn’t LOVE Hummus? I actually was never a fan until I went plant-based. Now I’m hooked and in love with it! Now you can learn how to make your own best oil-free hummus using this 7 ingredient recipe that transforms into a delicious crisp lemon flavor and a little kick of garlic! It’s super creamy, super delicious, smooth, and oh so good!

This recipe has been updated from the original in my cookbook. It’s even better 🙂 A lot of people ask me how I make my oil-free hummus. I’ve made lemon hummus (my favorite), red pepper hummus (my 2nd favorite), avocado, beet hummus, sweet potato hummus, even pumpkin, and chocolate hummus! I think it’s fun to mix veggies into all kinds of chickpea dips. I actually made my first hummus using lemons, lots of lemons! Then I got creative and started experimenting. When we went to middle eastern restaurants for their vegetarian grape leaves, I couldn’t wait for them to bring the hummus. Unfortunately, it was loaded with oil as so many often are. Which is why I started making my own. We both loved it so much I just had to do my own – and it turned out to be the best oil-free hummus!.

Hummus is actually pretty easy. What makes one a better hummus are the ingredients and how much. I know a lot of you love garlic. So much so they load it up with a lot, which unfortunately covers the taste of the other ingredients. My goal was to make one where all the flavors come out. It really is easy to make using 2 cans of chickpeas (garbanzo beans), the liquid from the chickpeas, tahini, lemon juice, paprika, garlic, and a touch of sea salt. You can also use a little cumin but I leave that out of my basic recipe.

What’s in Hummus

When I have a craving for a super creamy, smooth dip I immediately think of Hummus, oil-free of course. The base recipe takes just a few minutes and it’s lusciously smooth, with a hint of a bright lemon flavor and a little kick from garlic. Whether you enjoy it with fresh veggies, slather it on a sandwich or burrito, or scoop it up with wedges of your own homemade pita chips, I hope you love it as much as I do! Using only a few ingredients, you will quickly have the best oil-free hummus you’ve ever had! It all starts with these ingredients:

  • Chickpeas. I typically use 2 cans of store-bought chickpeas in my homemade hummus, and it never fails me. We go through a lot but you can also cook dried chickpeas yourself, make sure to soak them ahead of time and let them boil for a bit longer than you normally would until they become mushy, soft & creamy.
  • Tahini. A good amount of good-quality tahini is the key to smooth hummus. I use 1/2 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter.
  • Fresh lemon juice. Squeeze it yourself for the best brightest, zingy flavor. I use 7-8 Tablespoons for regular hummus and up to 10 for lemon hummus.
  • Garlic. Use 2 Tsp. of minced garlic in my basic recipe, but you could also swap in 1-2 roasted garlic cloves for a caramelized taste.
  • Aquafaba. Start with 6 Tbsp. and add more, as needed, to give it a delectable light, fluffy texture!
  • Sea salt.  Start with 1/4 Tsp. and increase to 1/2 teaspoon if necessary to heighten the bright, nutty flavors in this homemade hummus recipe.
  • Paprika. Use this as a garnish sprinkled on top.
Roasted Red Pepper Hummus – A Plant-Based Revolution

How to make it

The first thing to do with any recipe is to assemble all your ingredients, placing them into prep bowls so you can make this recipe in one easy step! First, drain and rinse the chickpeas reserving the liquid from the can. Then add the chickpeas, tahini, lemon juice, and the rest of the ingredients to a high-speed blender, and process until very smooth. As you blend, add more of the aquafaba liquid, as needed, to reach your desired consistency. If your blender has a baton (tamper), you may want to use it to help get things going.

That’s it for the base recipe! You now have the best oil-free hummus ever! Want more variations? See below….

For Roasted Red Pepper Hummus: KEY: If I don’t have fresh peppers to roast, I always keep Trader Joe’s Fire Roasted Red Peppers on hand (it has no oil) and will typically use the entire jar, reserving several tablespoons to garnish in the center. The jar is 7.75 oz. Make sure you dice them small. If there are a lot of the black pieces from roasting (charred areas), I often remove the black pieces so as not to deter from the color. Blend in ¾ to 1 Cup of chopped roasted red bell peppers, reserving some to garnish in the center, and sprinkle with paprika.

dicing roasted red peppers for hummus
Dicing roasted red peppers for hummus

For Avocado Hummus: Basic recipe + Scoop out the inside of 1-2 avocados and blend in with hummus.  Garnish with fresh cilantro

Avocado Hummus - A Plant-Based Revolution
Avocado Hummus – A Plant-Based Revolution

For Pumpkin Hummus: Start with the base recipe. Increase garlic to 2-3 Tsp. Add 3/4 Cup Pumpkin puree, 1-2 Tsp. Pumpkin Pie spice, 1/8 Tsp. cayenne pepper and 1/2 Tsp. ground cumin (to taste). Blend all together until smooth. Serve with pumpkin seeds for garnish. Taste and adjust seasonings.

COMING SOON….. Sweet Potato Hummus

Hummus Serving Suggestions:

Once you have hummus on hand in the fridge, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Enjoy it with veggies or plant-based crackers (or straight off a spoon) as a quick snack. I cut up broccoli, mini peppers, celery, carrots, cauliflower, even sugar snap peas. I bet you can’t guess how I eat it!
  • Spread some on a burrito before adding the veggies, potatoes, and rice.
  • Use it to make cucumber sushi
  • Add it to your next sandwich, or even as a spread on top of The Mitten Burger.
  • The uses are endless and of course, it’s also good on its own 🙂
Oil-Free Red Pepper and Lemon Hummus
Oil-Free Red Pepper Hummus and Lemon Hummus

If you love this recipe, please rate and comment below.

Check out some of my other recipes:

Basic Hummus Recipe

BEST Oil-Free Hummus

Yield: 2 cups
Prep Time: 5 minutes
Blending  Time: 3 minutes
Total Time: 8 minutes

Who doesn't love Hummus? Now you can learn how to make the BEST Oil-Free Hummus recipe using just 7 ingredients! Best of all there's NO OIL!


  • 2 - 15 oz. cans of Chickpeas drained and rinsed - reserving the aquafaba liquid and A few chickpeas (for garnish)
  • 2 Tsp. minced garlic
  • 1/2 Cup Tahini
  • 7-8 Tbsp. Lemon juice (freshly squeezed) 10 Tbsp. if making lemon hummus
  • 8 Tbsp. aquafaba liquid (from the chickpeas), using more if needed for creaminess
  • 1/4 Tsp. Cumin (optional)
  • Paprika for garnish
  • 1/4 Tsp. sea salt (more if needed)


    1. In a high-speed blender, combine all the ingredients and the aquafaba liquid.
    2. Puree until very smooth and creamy, scraping down the sides as you go. Add a little more liquid as needed and keep blending until it is creamy and smooth.
    3. Taste test the hummus and add a touch more of garlic or lemon juice if needed.
    4. Serve in a bowl and garnish with some leftover chickpeas, then sprinkle with paprika.
    5. Serve with veggies, homemade whole wheat pita, or homemade tortilla chips (see recipe).

For Lemmon Hummus: You will use 10-11 Tbsp. of freshly squeezed lemon juice

For Roasted Red Pepper Hummus, if using a jar, use Trader Joes Fire Roasted Red Peppers (it has no oil). I typically use the entire jar, leaving some to garnish in the center.

For Avocado, scoop out the inside of 1-2 avocados and blend in with the base recipe for hummus. Garnish with fresh cilantro.


Using the aquafaba liquid from the can of chickpeas will ensure you have a wonderful creamy and smooth texture. Hummus will keep for up to 5 days in a sealed container in the refrigerator (if you can get it to last that long in your house).  If the hummus and water separate, just stir to bring back to consistency.

Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

Did you make this recipe? Please take a moment and rate it. Don’t forget to leave a comment. If you make it, take a photo and post it on Instagram. Be sure to #hastag @aplantbasedrevolution so I can see your creation and leave a comment.

Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe