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!
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.
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.
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. ⇩⇩⇩
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.
- 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
- 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).
- 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).
- Add hummus to a bowl or deep plate. Garnish with cumin, chili powder, and parsley. Enjoy!
2) Make sure the tahini you use in this recipe is oil-free, for this recipe to be 100% oil-free.
And if you’re craving some Hummus with a kick, try my Roasted Garlic and Harissa Hummus recipe.