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The Best Fluffy Oil-Free Hummus

September 27, 2017 by Ceara 149 Comments

The Best Fluffy Oil-Free Hummus made with seven ingredients and ready in ten minutes flat. With a few simple tricks for making the best homemade hummus, you’ll never want to buy hummus from the store again!

fluffy oil-free hummusExciting news!

I am so excited to share my very first recipe video with you (scroll down to see it)! A lot of you have requested recipe videos over the years (since I started Ceara’s Kitchen almost four years ago in 2013) and I’m thrilled to start making videos of my recipes to bring them to life. I’m going to start doing videos for all my new recipes and (some of my most popular past recipes as well). If there’s a recipe you’d like me to make into a video, let me know if the comments below. 🙂

The Best Fluffy Oil-Free Hummus

Raise your hand if you love HUMMUS! Me, me, meee! Hummus is one food I could not live without. It might be stereotypical as a vegan, but Hummus truly is a staple in my daily diet. I always have some in my fridge to enjoy with freshly chopped veggies, serve as an easy appetizer, on burgers, or even use as a dip with homemade fries. You can just never go wrong! I even had hummus with some pita and cucumbers for breakfast this week.

I am sure we can all agree that Homemade Hummus really is where it’s AT. When you make hummus from scratch, it really does taste that much better than store-bought. It also is probably one of the easiest recipes to make. It takes all of 10 minutes from start to finish. That means you are only TEN minutes and SEVEN ingredients away from Homemade Oil-Free Hummus bliss.

fluffy oil-free hummus

Hummus Tip #1

My first secret to making the creamiest Oil-Free Hummus is to make it in a high-speed blender. Traditionally, you’re supposed to peel every single chickpea for super creamy hummus. I am going to be honest with you, I have gone the traditional route and peeled every single chickpea for homemade hummus and it takes forever and a lifetime. #AintNobodyGotTime4That

Hummus in a high-speed blender is super creamy (like the hummus you buy in store) without any peeling required. Add all the ingredients to a high-speed blender and blend away!

If you don’t have a high-speed blender at home, this is the one I use – it’s very effective and doesn’t break the bank like a lot of the high-speed blenders out there.

fluffy oil-free hummus

Hummus Tip #2

Add aquafaba!! The liquid in the chickpea can (or the leftover chickpea water if you are using home-cooked chickpeas) makes the creamiest and fluffiest Oil-Free Hummus without the need for ANY oil. ⇩⇩⇩

fluffy oil-free hummus

Hummus Tip #3

Add a bit more liquid than most recipes call for. Since you are blending your Oil-Free Hummus, you’ll need a little bit more liquid to get the hummus blending until it is creamy smooth and fluffy. Hummus also naturally thickens in the fridge, giving it the perfect creamy and fluffy consistency.

Hummus Tip #4

Don’t skimp on the tahini. 1 or 2 tablespoons won’t cut it. Tahini gives hummus it’s distinct flavor. I use 1/3 cup of tahini in my Oil-Free Hummus.

Hummus Tip #5

This probably goes without saying, but use freshly squeezed lemon juice. This really makes all the difference in the flavor of the final result.

fluffy oil-free hummus

If you make this Oil-Free Homemade Hummus at home, leave your feedback below, snap a shot and tag me #CearasKitchen on Instagram – I love hearing from you! XO.

4.9 from 45 reviews
The Best Fluffy Oil-Free Hummus
 
Print
Prep time
10 mins
Total time
10 mins
 
The Best Fluffy Oil-Free Hummus made with seven ingredients and ready in ten minutes flat. With a few simple tricks for making the best homemade hummus, you'll never want to buy hummus from the store again!
Author: Ceara
Recipe type: Appetizer
Serves: 2 cups hummus
Ingredients
  • 1 (15-ounce) can chickpeas or 1½ cups (250 grams) cooked chickpeas
  • ¼ - ⅓ cup aquafaba
  • ¼ cup lemon juice
  • ⅓ cup tahini (stir before measuring)
  • 1 - 2 cloves fresh garlic
  • ½ tsp chili powder (optional but recommended)
  • ½ tsp cumin powder
  • Pinch sea salt
Garnish
  • Parsley
Directions
  1. Add chickpeas, ¼ cup aquafaba, lemon juice, tahini, 1 clove garlic, chili powder, cumin powder, and sea salt to a high-speed blender (or food processor).
  2. Blend, blend, blend until creamy (1 to 2 minutes). Scrape the sides of the blender halfway through blending. Taste test and add additional garlic and sea salt to taste. Add additional aquafaba by the tablespoon (I use ⅓ cup aquafaba total when I make hummus).
  3. Add hummus to a bowl or deep plate. Garnish with cumin, chili powder, and parsley. Enjoy!
Notes
1) I've been getting a lot of question about what aquafaba is - aquafaba is the cooking liquid of chickpeas. It is the liquid found in the canned chickpeas cans or the liquid left over from cooking your own.
2) Make sure the tahini you use in this recipe is oil-free, for this recipe to be 100% oil-free.
3.5.3226

And if you’re craving some Hummus with a kick, try my Roasted Garlic and Harissa Hummus recipe.

Filed Under: Appetizers, All Recipes, Fall, Gluten Free, Grain Free, Low Fat, Mediterranean, Oil Free, Refined Sugar Free, Savory Eats, Snacks, Spring, Summer

« The Best Darn Homemade Vegan Burgers!
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  41. Richard says

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    I’ve made this recipe quite a few times now and I have some tips.

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  53. Martha says

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  54. Laura says

    August 27, 2022 at 5:24 pm

    I made this for the first time today. I cooked my chickpeas and carefully measured the aquafaba. I’ve been using Baron brand organic tahini, and pure ground sesame, and the recipe came together quickly and as described. I’ve printed out the recipe and it’s now in my regular-rotation cookbook. Thank you!

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  55. Kelsey says

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    This recipe worked well for me, nice and smooth. If anyone needs an oil free tahini recommendation, Kroger’s Simple Truth brand is a good option.

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  56. Heidi says

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  57. lynn says

    April 10, 2022 at 12:15 pm

    Wow, I was convinced this was going to be the best recipe for me…but so sorry to say it was a colossal disaster. I followed the recipe exactly. I used very long soaked beans and cooked for an hour as they were super soft. I didn’t have a lot of cooked water left over but added it all to my blendtec with the rest of ingredients and blended on high. . The more I blended the stiffer it became. I kept adding more water to hope it would become fluffy and softer. It didn’t do much . I was left with just a sticky pasty like mix. I ate a small serving after so much time waiting for the finished product and threw the rest down the disposal. What happened? Please let me know as I don’t think I will ever make home made humus again.

    Reply
    • Candice says

      May 3, 2022 at 9:29 pm

      Maybe try super ice cold water or make sure you add more water to your beans when cooking. To me it sounds like it still didn’t have enough liquid. If the taste was okay add more liquid. I used the whole can of chickpeas. All the water etc.

      Reply
  58. Terry says

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    Add canned roasted red peppers but be sure to dry them well with paper towels to remove most of moisture.

    Reply
  59. amy says

    November 3, 2021 at 4:55 pm

    This recipe is so good. I will defiantly be making this from now on. I did add smoked paprika just because I love that spice, but great without as well.

    Reply
    • Kay says

      January 28, 2022 at 6:22 pm

      This is a great recipe. To make it smoother (as I don’t have a high speed blender), I boil the already-cooked chickpeas in baking soda water for a few minutes to soften the skins.

      Reply
  60. Jan says

    September 15, 2021 at 2:46 pm

    I love this recipe and will be making it again. Do you think it could be frozen if I wanted to make a double recipe? How long would it keep in the freezer?

    Reply
    • Mary says

      April 6, 2022 at 12:13 pm

      I’ve been using this recipe since it was posted and always double it and freeze it. I can’t honestly tell you how long it can be frozen because we use it quickly and in so many ways!

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  61. Pan says

    January 30, 2021 at 11:00 am

    Thanks for this recipe! I’ve made it twice now, and I’ll never go back to store-bought hummus.

    Reply
  62. Mike says

    October 12, 2020 at 1:51 pm

    Wow! The second try was a charm. The first time I didn’t add enough aquafaba and the chickpeas wouldn’t fold down to be pureed. This is great! I will never buy humus again. Thank you.

    Reply
  63. Jim says

    September 25, 2020 at 9:25 pm

    Sorry but please stop calling recipes with Tahini or Cashews “OIL FREE”.
    Both have enough Fat and Oil that they simply do not qualify as Oil Free

    Reply
    • Julia says

      December 15, 2020 at 9:46 am

      There is fat in food, oil is when it is extracted and all the fiber and nutrients are discarded. Fat does not equal oil. If you want a low FAT recipe look for a low fat recipe. Oil free does not mean fat free.

      Reply
    • Charlie says

      January 3, 2021 at 10:02 pm

      Oooo just go away Jim

      Reply
    • Laurie says

      March 31, 2021 at 3:46 am

      Oil free means no ADDED oil beyond the amount that is in the whole food

      Reply
      • Helga says

        July 9, 2021 at 10:54 am

        There is added oil in tahini, though. Jim is correct.

        Reply
        • Helga says

          July 9, 2021 at 10:55 am

          It’s an important distinction to note for those with medical reasons for avoiding added oils.

          Reply
          • Edwige Saint-Jacques says

            October 9, 2021 at 2:26 pm

            If you read the recipe carefully it says to choose oil-free tahini so the recipe is 100% oil-free.

        • Not an idiot like helga says

          September 2, 2021 at 5:57 pm

          Wrong

          Reply
    • Andrea says

      May 15, 2022 at 7:10 pm

      This was my first time making hummus and it was perfection! So much better than store-bought. I looked at three oil-free recipes online and chose yours. So glad I did. I have one question – after refrigerating overnight, it was less creamy and a little stiffer. After about 15 minutes, when it was more at room temperature, it was almost fully restored – but I’m wondering if adding a tablespoon of aquafaba would also have helped. I don’t want to change the flavor profile because I love it, so adding lemon juice or tahini doesn’t seem right, but the aquafaba seems more neutral. Do you agree or would that change the flavor profile, too?

      Reply
  64. Betty says

    September 20, 2020 at 9:34 pm

    Love how creamy and fluffy this is. I’ve been looking for a good oil-free recipe and this one is perfect! Thank you!

    Reply
  65. Jen Joo says

    May 6, 2020 at 12:52 am

    Thank you so much for this delicious recipe!! I like to add black sesame in mine. Gives it an earthier flavor which I love.

    Reply
  66. Sally Pawloski says

    April 29, 2020 at 4:16 pm

    Delicious! Very creamy and fluffy.

    Reply
  67. Sarah says

    April 17, 2020 at 12:00 pm

    Is there even such a thing as ‘oil free’ tahini? Never seen it? Thx!

    Reply
    • Aura Andrew says

      May 16, 2020 at 2:32 pm

      Yes, it’s just 100% sesame seeds. It will have naturally occurring fat from the seeds but no added oil. I buy at sprouts or trader Joe’s 😊

      Reply
    • Holly says

      May 29, 2020 at 10:55 am

      Yes Mighty Sesame Co makes one in a squeeze bottle. I get it on Amazon

      Reply
  68. Karey Spirit says

    March 11, 2020 at 1:54 am

    It would have been helpful if you had a Pinterest icon or email link for those of us seeing the recipe on their phones. I can’t print from my phone and I don’t have a laptop. It’s too cumbersome to write your entire recipe and insttructions.

    Reply
    • Laura Brasile says

      March 11, 2020 at 1:10 pm

      Take a screen shot from your phone? That said, Pinterest is always helpful.

      Reply
  69. Sally Pawloski says

    February 15, 2020 at 12:01 pm

    Delicious!

    Reply
  70. Ron says

    February 4, 2020 at 1:02 am

    Great recipe. Really love it! Just a quick clarification for those who also love this recipe but may not be clear when asking about tahini. They may be asking about oil in reference to Dr, Collin Esselstyn’s version of plant based diet for the prevention and reversal of heat disease. He does not recommend tahini because of its fat content. Not meant as a judgmental or negative comment on a great recipe – and clearly not arguing semantics of “is it or isn’t it” added oil. Just trying to help answer for those that maybe asking in relation to the good doctor’s program. For more, you may want to look up Rip Esselstyn’s recipe (His son) for hummus – which isn’t as tasty…. Here is a quote from his Engine 2 Diet recipe for oil free hummus, he says, “This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content.”

    Reply
    • Alicia says

      February 21, 2020 at 12:36 pm

      This is the recipe! Really good, without oil. I’d still like to figure out roasted red pepper hummus. I tried using the roasted red pepper instead of the aquafaba, but it wasn’t right.

      Reply
      • Laura Brasile says

        March 11, 2020 at 1:12 pm

        Just add roasted red peppers WITH the aquafaba. It comes out perfect.

        Reply
        • J. S. says

          April 27, 2020 at 1:23 am

          I ammaking it today. What’s the quantity of red peppers added?

          Reply
  71. JJ says

    February 3, 2020 at 7:03 pm

    Delicious! This is the best oil-free hummus recipe I have found. I added sliced black olives to the top when I served it and it was a huge hit! Thank you! Clearly a 5 star recipe *****

    Reply
  72. Sarah says

    December 17, 2019 at 7:35 pm

    Awesome recipe! Thanks for sharing.
    I included roasted garlic in one batch. Yum.

    Reply
  73. Jennifer Babich says

    December 5, 2019 at 8:35 pm

    I don’t buy canned foods (I cook beans from dry). Any substitution suggestions for aquafaba?

    Reply
    • Anna D. says

      December 6, 2019 at 9:48 pm

      The liquid left from cooking your beans.

      Reply
  74. TT says

    November 16, 2019 at 8:41 pm

    For those trying to avoid oil (because of the fat content), be aware that Tahini (ground sesame seeds) is VERY high in fat. If you have cardiovascular disease/ stroke and are trying to follow a Whole Food Plant-Based way of eating (A.K.A. Drs. Barnard, Esselstyn, McDougall, Ornish), skip the Tahini.

    Reply
    • Tammy Deruiter-Castle says

      January 29, 2020 at 1:43 pm

      Tahini is a minimally processed ( just ground sesame seeds) – just like peanut butter that is only ground peanuts – and is perfectly acceptable for aWFPB diet. You are correct about it being hi in fat , like most seeds and nuts. At least its the good fats.

      Reply
  75. August says

    October 7, 2019 at 3:57 pm

    I love hummus too and have it several times a week. I make mine essentially the same way, but don’t use the cumin or chili powder. However, one trick I do is I also microplane in a lot of lemon zest. It really amps up the lemon flavor and adds a nice brightness.

    Sometimes I mix things up and do half chickpeas and half another kind of bean. Cannelini beans are really great because that adds such a creaminess and smoothness to it. If I have black beans on hand, I use those as well. Especially good with tortilla chips.

    Reply
  76. Carol Talton says

    October 6, 2019 at 4:43 pm

    I NEVER leave comments but this was totally delicious! I completely agree with what you said about peeling the chickpeas dear Lord life is far too short for that complication! I made it in my blender instead of my food processor and it was so much better than other oil free recipes I had tried! I was shocked! I will definitely try your other recipes! Thank you for this

    Reply
  77. Tamara R says

    September 21, 2019 at 2:35 pm

    I wanted to leave 5 stars but touch screen is pernicketty. Excellent excellent excellent recioe. I used mixed beans today and it was equally awesome. I tried using red pepper one but they were too wet and it ruined the fluffy… Bleh

    Reply
  78. Maryam says

    August 26, 2019 at 11:02 am

    Please give us the nutrition facts dear

    Reply
    • JOAN says

      June 6, 2020 at 12:28 pm

      Delicious! I made it as written and LOVE the blend of garlic, lemon, cumin, red pepper. Soooooo good. I can imagine adding other spices and nuts for variety-or thinning it a bit more for a delicious salad dressing. Thank you!

      Reply
  79. Mary says

    August 7, 2019 at 1:42 pm

    Best hummus I’ve ever made. You were right about the Tahini, I used to scrimp. But I just have less of the hummus per serving to make up for the extra calories. It’s better to have a little of something delicious than a bunch of something bland. Thank you.

    Reply
  80. Julee Everett says

    July 14, 2019 at 3:37 pm

    Was pretty aggressive with the tahini, lemon, and the aquafaba. Used a Moroccan spice mix as I was out of cumin. Spread it on a raw onion wrap with julienned carrots, zucchini and sprouts. Amazing!

    Reply
    • Michelle says

      January 22, 2020 at 10:52 am

      Why have I waited so long to make my own hummus!? This was fantastic! I only used a TBS of tahini to make it low fat. My 2 year old made it with me and we both are saying Mmmmmm! Thank you!

      Reply
  81. Cindy says

    July 13, 2019 at 5:27 pm

    Thank you for this recipe Ceara. I was concerned about the oil content in the tahini too (which I have never heard of 🙂 ) and since I need to be on a low fat diet, I googled “can you have tahini on a low cholesterol diet”. Some interesting facts came up that were surprising but it seems that there are properties in tahini that are actually helpful in lowering cholesterol (and hormones in women of menopause age, yay!). I would suggest to anyone who is concerned about that ingredient but want to make your recipe to google some information too. That may prove helpful. Thanks again, I can’t wait to try this!

    Reply
  82. Becky says

    July 8, 2019 at 7:24 pm

    OMGOSH!!!! I used your tips for a Smoked Serrano Hummus recipe from my local Savory and Spice shop. I am not trying to eat a lot of oils so I used aquafaba instead. I also followed your directions about using more tahini. GIRL! That is all I can say. My dinner tonight? The hummus and veggies.

    Reply
  83. Viv says

    June 3, 2019 at 11:24 pm

    Hi. I need to make.this with no tahini or oil or salt. I’m diabetic and have cholesterol as well. Any suggestions?

    Reply
  84. Danny says

    March 29, 2019 at 5:16 pm

    You mention at the beginning of this oil free hummus recipe that there is a video, but I don’t see the link for the video. Where do I find the video? Thanks very much.

    Reply
  85. Rachel says

    March 28, 2019 at 4:13 pm

    This is indeed the best hummus I’ve ever made – oil free or not. I added extra garlic, a quarter cup of salsa, and 2 small pickled jalapeño peppers. So delicious! Very creamy! Love it.

    Reply
  86. Maripage says

    March 18, 2019 at 7:16 pm

    This recipe is delicious.
    It’s my go-to for Basic hummus. I modified this recipe later and made a black bean version with roasted garlic. It was amazing.

    Reply
  87. Lisa Myers says

    March 10, 2019 at 6:24 pm

    Truly the best hummus I’ve ever had. So creamy, light and delicious. I used Za’tar Instead of cumin,. this is a great base recipe which I can’t wait to make with other flavors. Thanks so much, Ceara!

    Reply
  88. Karen says

    January 23, 2019 at 11:07 pm

    Made this recipe tonight and Wow! It was amazing! Thank you for posting the recipe. Fixing to share it with several of my hummus loving friends.😋

    Reply
  89. Alia says

    December 29, 2018 at 12:41 pm

    Hello! Would you know the nutrition facts of this recipe?

    Reply
    • Rafael says

      June 27, 2019 at 11:40 pm

      Go to chronometer and put all ingredients in there

      You’ll get it

      Reply
  90. Linnea says

    October 22, 2018 at 10:42 pm

    Ok….I forgot to save the bean water from cooking. I used regular water. My recipe didn’t hang together at all. It was thick, not creamy, and half of it stuck in my Vitamin. 🙁

    Reply
  91. Kirstin says

    October 2, 2018 at 8:34 pm

    Absolutely delicious! Fluffy and easy to make. I just wish I would have left out the cumin. Not a big fan of cumin but even without seasoning it would be amazing!

    Reply
  92. Janet says

    September 27, 2018 at 9:01 am

    Besides oil free, I need to cook without citrus and vinegar. Any suggestions for replacements.

    Reply
    • Bette says

      September 21, 2019 at 10:48 am

      I realize this is an old post what about white wine?

      Reply
  93. Joy says

    August 19, 2018 at 7:21 pm

    This was wonderful! I will never buy store bought hummus again. I didn’t season mine at all, and I love it! I wanted to start off as plain as possible and season in the end, but I loved it plain. Thank you so very much!

    Reply
  94. Kristen says

    July 9, 2018 at 8:08 pm

    I just made this, and ooooooooh my goodness!! So easy, so fast, SO DELICIOUS! Thank you for posting this. It’s perfect!

    Reply
  95. Lola says

    April 28, 2018 at 8:34 pm

    Ok – so I’m slightly tardy to the party but this is a delicious hummus. I’ve been laboring over recipes that take twice as much effort and time. I whipped this up in just a few minutes. Thank you Ceara. Gonna put this recipe in my go to’s.

    Reply
  96. Elyse says

    April 23, 2018 at 6:09 pm

    Could I use just plain seseme seeds instead of tahini for this recipe?

    Reply
  97. Dan Angeles says

    April 22, 2018 at 8:58 pm

    I think the confusion about oils is brought about by our understanding of harmful refined or processed oils as against the beneficial fats we get directly by eating whole foods. I do not think they are the same.

    Reply
  98. Mie says

    April 8, 2018 at 9:21 am

    THANK YOU so much for this recipe! I’ve tried to exclude processed oil in my food for a year or so, but I’ve struggled with my hummus. If I was lucky, it turned out just right, but most times it turned out boring and tasteless. I’ve just tried this recipe for the first time and it turned out perfect in the first try. I followed the recipe as it is and didn’t feel the need to add more spices or garlic. This will be my go-to hummus recipe from now on!

    Reply
  99. MS says

    April 5, 2018 at 10:38 am

    Thank you for this! I just went “added oil-free” – which is so often confused with” fat-free” as seen in some comments here and elsewhere – thank you for clarifying that tahini is a seed butter, in the way that almond butter is ground up almonds, or a smoothie is processed fruits & veggies – not an extracted oil, so it’s a whole food. ANYWAY, this was delicious. I skipped the chili powder, doubled the cumin, and added a dash of cayenne and za’atar. My Vitamix was occupied so I used the processor and ran it until it was silky smooth. And the can of chickpeas left me with plenty of extra aquafaba.

    Reply
  100. Amy says

    March 25, 2018 at 6:04 am

    Is it safe to store the tahini in your pantry?

    Reply
    • Ceara says

      March 25, 2018 at 12:25 pm

      Yes!

      Reply
  101. Ann says

    March 21, 2018 at 12:45 pm

    I love this recipe. Ive been struggling for so long to make oil free, tasty hummus and now I can!

    Reply
    • Ceara says

      March 25, 2018 at 12:26 pm

      Yay! So glad you enjoyed the hummus! Thank you for the lovely feedback.

      Reply
  102. Tamaya says

    February 14, 2018 at 1:34 pm

    I love this recipe! I have made this many times! <3 Most other recipes ask for olive oil AND tahini. My friend opened up an Arabic restaurant and he uses the same ingredients, minus the added chili and cumin (No ADDITIONAL oil in the mix) However, they do blend while warm after soaking overnight.

    Reply
  103. Patience says

    January 15, 2018 at 8:36 pm

    I love this recipe absolutely fabulous! I’m not a total fan of store bought hummus and have tried making my own that did not turn out very well in the past. I am amazed by this recipe. Great Job. I took 1/2 and added artichoke hearts and spinach and gave it a whirl in the blender leaving it a little chunky….both are so good.
    For those of you wondering about the fat…maybe search Whole Food Plant Based and see what you find…it’s been a wonderful way for me to eat…Maybe it’s something you will want to try.

    Reply
  104. Kathy Fay says

    January 6, 2018 at 12:48 pm

    Nut butters oils are used. This recipe is not oil free or fat free. And there is no healthy oil. Just saying.

    Reply
    • Philip says

      January 16, 2018 at 5:07 pm

      There’s about 25grams oil in 1/3cup tahini, which is more fat than I take in each day. I wonder if enough oil rises to the surface to appreciably reduce the fat content by just pouring it out rather than mixing it in. At least the flavor would be there.

      Reply
  105. Denise McIntyre-Workman says

    January 6, 2018 at 12:19 pm

    Tahini is sesame seed oil. So there is oil in this recipe, just not olive oil.

    Reply
    • John H. says

      April 25, 2018 at 5:34 am

      Tahini is not sesame oil…….it is ground sesame seeds, so it is a whole food. She used a brand with no added oil, such as Baracke brand, which has only one ingredient, ground sesame seed with no added oil or other ingredients hello.

      Reply
  106. Josey Bullard says

    January 1, 2018 at 2:10 pm

    Definitely a great article article that sounds wonderful. But how do you make oil-free tahini? Put the Heeney Haswell in it does it not I’m just asking

    Reply
  107. Bassam says

    November 8, 2017 at 9:10 pm

    Happy you’re avoiding the store bought hummus…

    As a Lebanese, growing up in Lebanon, you can imagine that perfecting hummus was a staple in every kitchen…

    Hope you’re open to couple of advices…

    You don’t need to peel the chickpeas, the trick is to overcook them on low heat and blend them while hot (authentic hummus restaurants will cook them overnight). Once you cook your hummus, don’t worry about Aquafaba, you will have enough stock to control the texture to your liking.

    Tahini is a oil in disguise… just leave it to rest in a clear jar for few weeks and you will see more than 1/3 is made of oil. If overused – apart from fat content – it tend to overtake the texture of the hummus and definitely its taste. Your hummus (aka chickpeas in Arabic) will end up very creamy but be mostly made of stock and tahini.

    Last but not least, cumin and chilli are considered a toppings to hummus (mutually exclusive as cumin is mostly used when you serve your hummus with whole chickpeas on top and chilli (cayenne pepper) for a pure version. Reason for that, again since hummus is made while hot, adding spices at that temperature will mutate their composition and that will affect the end taste…

    Keep on cooking!

    Cheers!

    Reply
    • Kathy Fay says

      January 6, 2018 at 12:45 pm

      So what exactly are you saying about the tahini? Don’t use at all or use a smaller amount?

      Reply
    • Sheree says

      February 22, 2018 at 10:07 am

      BASSAM –
      When cooking the beans overnight, how is this done? Do you start with dry chickpeas or canned (I’m guessing dried).
      Also, do you put any tahini at all in with this method? I’m looking for a way to have no added oil, and no tahini in my hummus, and still have it turn out creamy/moist!
      I appreciate any help with this!

      Reply
      • Lonnie says

        July 31, 2018 at 10:18 pm

        I found that you can use a slow cooker overnight to cook the dry chick peas, on low 8 hours, using 1 1/2 cups of chick peas to 7 cups of water. Works like a charm and yields enough for two batches of hummus.

        Reply
  108. Lyn says

    September 28, 2017 at 12:13 pm

    Is the 1/4-1/3 cup of aquafaba in addition to the aquafaba from the can of beans?

    Reply
    • Ceara says

      October 2, 2017 at 7:44 am

      Not in addition to! Just 1/4 – 1/3 cup of aquafaba. Hope this clears things up!

      Reply
  109. Rebecca says

    September 27, 2017 at 6:38 pm

    I made this twice today, once with 1.5 cups of chickpeas and the second time with 4.5 cups. Both recipes turned out perfectly. Very flavorful, nice texture. Definitely my go to recipe from now on. In answer to Lizzie’s question, tahini does not (or rather, should not have) refined oil. The oil comes from the sesame seeds, which is different than the refined oils from the bottle that are used for making commercial hummus. The fat from sesame seeds is healthy fat of the type that is found in nuts and seeds. Thanks again for this great recipe.

    Reply
    • Ceara says

      September 28, 2017 at 7:41 am

      So happy you enjoyed the hummus, Rebecca!! Thank you for the lovely feedback! <3

      Reply
  110. Anuh says

    September 27, 2017 at 5:17 pm

    This is exactly what I was thinking about. Tahini is made of sesame seeds so there’s no way it’s oil free.

    Reply
    • Ceara says

      September 28, 2017 at 7:40 am

      Hi Anuh! Tahini is a seed butter made by processing sesame seeds – there’s no added oil in this recipe. Make sure the tahini you are buying just says sesame seeds to make sure there’s no added oil!

      Reply
  111. Lizzie says

    September 27, 2017 at 10:46 am

    I realize I am splitting hairs, but doesn’t the tahini have oil?

    Reply
    • Ceara says

      September 28, 2017 at 7:40 am

      Tahini is a seed butter made by processing sesame seeds – there’s no added oil in this recipe. Make sure the tahini you are buying just says sesame seeds to make sure there’s no added oil! 🙂

      Reply
      • Phil says

        November 18, 2017 at 7:21 am

        I think what he’s saying is that sasame seeds (and hence tahini) are 50% fat, so you can’t add a load of tahini and claim it’s oil free, as you’re adding oil in the form of the tahini.

        Reply
        • LL says

          November 20, 2018 at 12:24 pm

          Smh. Sesame seeds are a whole food. So the natural unrefined oil that comes from them is not adding oil. Its natural fats. Her recipe is oil free – as in no added gross refined oils. If thats too hard to grasp then move along to the next recipe! BTW- Ceara made this today and its amazing 😉

          Reply
          • Ceara says

            November 25, 2018 at 8:10 pm

            Thank you!! So glad you enjoyed the recipe! XO <3

        • Linda says

          April 14, 2020 at 8:11 pm

          This is an awesome hummus recipe! It was easy peasy to make. Thank you for sharing.

          Reply

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