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    Home Β» Recipes

    Creamy Smooth Oil-Free Homemade Hummus

    Jump to Recipe·Print Recipe

    This is the BEST homemade hummus recipe. It’s smooth, creamy, and healthier than what you buy in the store. Perfect for parties, a snack, and as a spread on your favorite sandwich or wrap.

    Creamy Smooth Oil-Free Homemade Hummus

    The biggest complaint I often hear about homemade hummus is the lumpiness. “It’s not smooth and creamy like the store-bought brands.” You know why? Because those brands have really big machines and load their hummus up with lots of crap to get it that way. 

    So, in order to “stick it to the man”, I’ve worked my butt off trying to come up with a hummus recipe that is simple, healthy, smooth, creamy and yes, DELICIOUS! I’d like to think I succeeded.  But, you can be the judge.

    Creamy Smooth Oil-Free Homemade Hummus

    There are no secret ingredients in hummus. But, I have learned what makes homemade hummus smooth and creamy is the process.

    So, while this post is a bit long, I want you to be informed, happy and not spend your money on some overpriced, over-processed chickpeas.

    Creamy Smooth Oil-Free Homemade Hummus

    How To Make Homemade Hummus

    First things first, don’t spend time chopping your garlic and risk losing a finger. Throw it in the food processor and let it do all the work. Remember, this is Shane & Simple.

    Not, “Shane & Complicated” or “Shane & Gifted” or “Shane & I must be a hero so my wife will think I’m awesome at everything.”

    Creamy Smooth Oil-Free Homemade Hummus

    Next, add your lemon juice and tahini and blend until you get a paste.

    Creamy Smooth Oil-Free Homemade Hummus

    Stop and scrape the bottom and sides of the food processor after blending for 30-45 seconds. Go ahead and prepare yourself because you’re going to be doing a lot of stopping and scraping. 

    You’re also going to add your cumin at this point and process a bit more.

    Pour in one can of your chickpeas and process until smooth. Yes, once again stop and scrape everything and add your second can of chickpeas along with your soy sauce, vinegar, and salt if you’re using any. And, start blending!

    Creamy Smooth Oil-Free Homemade Hummus

    At this point, just stand back and allow the food processor to do all the work. You may want to add some of the reserve chickpea juice until you get you’re desired consistency. I tend to like a “thicker” hummus.

    Creamy Smooth Oil-Free Homemade Hummus

    And, there you have it! The BEST Creamy Smooth Oil-Free Homemade Hummus recipe. The results are nothing short of amazing, if I do say so myself. AND, NO OIL!

    If you like hummus you’ll love this recipe because it’s…

    • CREAMY
    • SMOOTH
    • EASY TO MAKE
    • DELICIOUS
    • BEAUTIFUL.
    Creamy Smooth Oil-Free Homemade Humms

    So, maybe you like hummus but want to do something a little more creative with your chickpeas. Well, you’re in luck. Check out my Chipotle Chickpea Tacos or Chocolate Peanut Butter Hummus. I’m sure you’ll find something that tickles your fancy.

    Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram and tag the photo #shaneandsimple so I can see your dish. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes – SUBSCRIBE HERE!

    Print
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    Creamy Smooth Oil-Free Homemade Hummus

    Creamy Smooth Oil-Free Homemade Hummus

    ★★★★★

    5 from 22 reviews

    Print Recipe

    Smooth and creamy hummus that’s better and healthier than what you buy in the store. And, you don’t need oil! Creamy smooth oil-free homemade hummus with all the flavor and none of the guilt.

    • Total Time: 20 minutes
    • Yield: 8 Servings 1x

    Ingredients

    Scale
    • 2 15-ounce cans low-sodium or no salt added Garbanzo Beans (Chickpeas)
    • 2 garlic cloves
    • ΒΌ cup lemon juice
    • ΒΌ cup tahini
    • 2 tsp. ground cumin
    • 1 Β½ TBSP. white vinegar
    • 1 TBSP. low-sodium tamari or soy sauce
    • 1 tsp. salt or to taste

    Instructions

    1. Drain and rinse chickpeas.
    2. Throw garlic into food processor and chop it up pretty fine.
    3. Scrape down garlic bits, add lemon juice and tahini to food processor and blend 30-45 seconds until it begins to form a paste. Stop to scrape down sides and bottom of food processor and blend for another 30 seconds. You want the paste to be smooth and creamy.
    4. Once the tahini paste is smooth and creamy, scrape down the sides and the bottom once more, add cumin and process for about 30 seconds.
    5. Once again, scrape the side and bottom of the food processor and add 1 can of chickpeas and blend for 30-45 seconds. Stop to scrape down the sides and bottom of food processor. Pour in second can of chickpeas, soy sauce, and vinegar and blend for 1-2 minutes, stopping to scrape sides and bottom if necessary, until it creates a smooth and creamy consistency.
    6. Add 1-2 Tbsp. of reserve chickpea liquid for desired consistency and blend or another minute or until the hummus is smooth and creamy.
    7. Spoon onto a plate or in a bowl, sprinkle the top with paprika or smoked paprika, and enjoy.
    • Author: Shane Martin
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Side, Snack
    • Diet: Vegan

    Nutrition

    • Serving Size: 2 Tbsp
    • Calories: 99
    • Sugar: 2.3 g
    • Sodium: 37 mg
    • Fat: 3.2 g
    • Carbohydrates: 13.7 g
    • Fiber: 3.6 g
    • Protein: 4.8 g
    • Cholesterol: 0 mg

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    Creamy Smooth Oil-Free Homemade Hummus
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    Reader Interactions

    Comments

    1. Nina

      January 15, 2023 at 3:59 pm

      Best hummus I’ve made. Thank you!

      ★★★★★

      Reply
    2. MonaLisa

      October 26, 2022 at 6:19 pm

      Best hummus ever! All our friends and family who try it want the recipe, lol.
      Thank you!

      ★★★★★

      Reply
    3. Teri

      September 16, 2022 at 12:44 pm

      Hi Shane,just made this for our lunch.
      Omg, this is yummy!! We could eat the whole bowl in one sitting! Ate it with red bell pepper strips& wasa crackers.
      I left out the cumin cause don’t like, used apple cider vinegar cause all I had,used coconut amino cause all I had& only used half teaspoon sea salt.
      Gonna make regular,it’s sooooo good!
      Thank u for recipe! πŸ˜‡
      How long would this last in fridge? Asking cause we are going on short trip& wanted to make,pack in cooler& put in fridge when we got there for my lunches.

      ★★★★★

      Reply
    4. Lisa

      September 03, 2022 at 11:17 am

      Shane, we *knew* you’d come through for us! I soaked chickpeas overnight, pressure cooked them the next day, today, made your hummus. Like others, I’ve tried several other wfpb recipes, which left us sort of, uh.. unimpressed. I thought “let’s check out Shane’s site…” BINGO! This is going to be so much fun. Just tasting it to determine consistency yields a super delicious and very authentic taste, minus the added oil. A true keeper.

      ★★★★★

      Reply
    5. Mindi

      August 25, 2022 at 8:23 pm

      Love love love this! Super easy… so delicious… 10 times better than store-bought. Cannot believe it took me this long to make my own at home. I feel so much better eating this one! Can’t thank you enough for this recipe found out about you on the Plantstrong podcast

      Reply
    6. Ali G

      July 25, 2022 at 3:20 pm

      Excellent! I forgot to add the cumin (too many cooks in the kitchen), but it was still delicious. I did add some chopped leftover roasted red pepper to the top and it made it look so cute and professional.

      ★★★★★

      Reply
    7. Karla

      July 22, 2022 at 6:38 pm

      Very good! I added a splash of maple syrup. Next time I may add some smoked paprika and/or chili power. I thinned mine quite a bit so that I can use it as a salad topper/dressing.

      ★★★★★

      Reply
    8. Irina Ivon

      July 17, 2022 at 11:05 pm

      Fantastic !! I used a whole head of garlic, though πŸ˜€

      ★★★★★

      Reply
      • Shane Martin

        July 18, 2022 at 10:56 am

        You can never have too much garlic:)

        Reply
    9. Sharon

      May 03, 2022 at 10:28 pm

      Hi Shane, I am allergic to sesame seeds and I am wondering what I can use instead of tahini? I LOVE your recipes! Thank you!

      Reply
      • Shane Martin

        May 04, 2022 at 2:38 pm

        Hi, Sharon! Leave out the tahini and use the chickpea juice from the can. Should work fine.

        Reply
    10. Ali

      May 03, 2022 at 5:27 pm

      Do you rinse off the hulls/shells of the chickpeas before blending or in fact in any of your recipes? Thanks.

      Reply
      • Shane Martin

        May 04, 2022 at 2:39 pm

        Hi, Ali! No, I never do. I’m too lazy. LOL!

        Reply
    11. Christi

      April 17, 2022 at 10:02 am

      Amazing! My favorite hummus recipe by far!

      ★★★★★

      Reply
    12. Katherine Torrington

      December 24, 2021 at 2:34 pm

      Creamiest. Tastiest. Just the best!

      ★★★★★

      Reply
    13. Nita

      June 09, 2021 at 4:17 pm

      Yes, THIS. Shane [sane] and Simple. In my experiments: Heating the chickpeas created the favorite texture, and I used the heated aquafaba to thin to the perfect consistency,

      ★★★★★

      Reply
    14. Diane

      February 03, 2021 at 7:58 pm

      WOW WOW WOW!!! I have been so frustrated and just threw our my tenth attempt at a truly good hummus. You are my go to for most recipes, but never checked to see if you had a hummus recipe. Geez! So I just did a google search for ‘Shane and Simple hummus’. Can not tell you how happy I was when this recipe popped up. I made it and LOVE LOVE LOVE it!! Thank you so very much Shane.

      ★★★★★

      Reply
      • Shane Martin

        February 04, 2021 at 8:35 pm

        Wow, Diane, that is so great!!! I’m so glad you enjoyed it. Blessings.

        Reply
    15. Karen

      December 16, 2020 at 5:02 pm

      The hummus is great on top of the soup!

      ★★★★★

      Reply
    16. Rebecca Davidson

      October 09, 2020 at 6:26 pm

      I made this recipe too, two words…ABSOLUTELY DELICIOUS!! Never buying store bought hummus ever again, thanks heaps Shane, I’m definitely a fan of all your recipes! I went vegan about 8 months ago & was tearing my hair out because everything I found to make was tedious, constantly buying ingredients etc etc. Now, I just look up your recipes!! Now I can eat again lol! Huge thank you Shane!

      Reply
      • Shane Martin

        October 10, 2020 at 12:59 pm

        Thank you so much, Rebecca! I really appreciate it. If you wouldn’t mind, I’d be very grateful if you would give it a star rating. It helps with the Google gods. πŸ™‚

        Reply
        • Rebecca Davidson

          October 10, 2020 at 4:57 pm

          Done! I shall do that for you with all of the recipes I try!

          ★★★★★

          Reply
          • Shane Martin

            October 11, 2020 at 1:33 am

            LOL! Thank you:)

            Reply
    17. Leanne

      June 17, 2020 at 12:26 pm

      Hi Shane! I’m new to your site and I’m so excited to start making your recipes. I can’t eat vinegar though. What would you use to replace it? God bless you!

      Reply
      • Shane Martin

        June 17, 2020 at 1:15 pm

        Hi, Leanne! Thank you for stopping by. A couple of things: 1) You can leave it out entirely. 2) You can try this hummus recipe as it only uses 3 ingredients. It’s currently my favorite:)

        https://shaneandsimple.com/classic-hummus/

        Reply
    18. Margaret

      April 19, 2020 at 6:32 pm

      This is my first time making hummus with a vinegar and a soy sauce added. Is it used to add a tangy flavor?

      Reply
      • Shane Martin

        April 20, 2020 at 11:51 am

        Yes, exactly.

        Reply
    19. Eefje

      April 14, 2020 at 10:15 am

      Really nice!!! Thanks for sharing

      Reply
      • Shane Martin

        April 14, 2020 at 3:50 pm

        My pleasure. Enjoy!

        Reply
    20. Marian

      April 08, 2020 at 1:30 pm

      Tahini* is what we meant to write above not “think”

      Reply
    21. Marian

      April 08, 2020 at 1:23 pm

      Thank you for sharing your ideas. We usually can only find Tahiti made with oil. Also very expensive. We also tried taking sesame seeds and processing. Like peanuts into peanut butter. So question would also be what substitution could you make for think. We don’t use salt so will it taste good with just the chickpeas and lemon and garlic and the aquafab. Thank you. My young son likes to cook but is concerned this is not going to be good. Thank you for helping us.

      Reply
      • Shane Martin

        April 09, 2020 at 12:18 pm

        Hi, Marian. I love SoCo Tahini. It’s made with just sesame seeds and no oil. I think the price is comparable to what’s in the store and it’s absolutely delicious. Concerning the salt, it is a matter of taste. So, make it work for you.

        Reply
    22. Tammy

      April 07, 2020 at 1:11 pm

      Super delicious and EASY! I added smoked parpika (just because we loooove it in our hummus!) and I *did* end up having to use the aquafaba (chick pea liquid) to thin it up a bit towards the end. So when it says drain and rinse chick peas, make sure you drain/strain them into a bowl in case you need the added liquid. Yes, you can use water, but the aquafaba is better!

      ★★★★★

      Reply
      • Shane Martin

        April 07, 2020 at 1:22 pm

        Awesome, Michelle!

        Reply
    23. Ashley Keller

      January 07, 2020 at 11:08 am

      Holy Smokes! This was so good! Will be a regular in our kitchen. We were searching for an easy, oil-free hummus that didn’t call for tofu and this was the winner. Thank you so much for sharing.

      ★★★★★

      Reply
      • Shane Martin

        January 07, 2020 at 10:27 pm

        Ashley, thank you so much! I’m glad you enjoyed it. We eat a ton of hummus in our house:) Blessings.

        Reply
    24. Leigh N

      January 05, 2020 at 4:15 pm

      Just made this. Really good. I just threw everything into food processor and then added some chickpea liquid (without reading the instructions) to get it to the consistency liked. I also made your rice and mushroom stuffing for Christmas to stuff a butternut squash. That was really good too. I look forward to your notifications.

      Reply
      • Shane Martin

        January 05, 2020 at 5:41 pm

        Awww, thanks so much, Leigh! So glad you like the recipes. Have a great New Year!

        Reply
    25. Alissa M

      September 22, 2019 at 12:38 pm

      So good and easy to make. I had some that I was not going to finish by mid-week and so I thinned some out with water and had it as a salad dressing too. Yummmm!

      ★★★★★

      Reply
      • Shane Martin

        September 23, 2019 at 2:21 pm

        Thank you, Alissa! And, great idea on the salad dressing. Can’t wait to do that…it just never lasts long enough in my house. πŸ™‚

        Reply
    26. christina

      August 03, 2018 at 12:58 pm

      This is the best homemade hummus ever!!! And I’ve tried several recipes! Substituted liquid aminos for tamari and No Salt sub for salt. I’m addicted! Had it on the beer bread this morning with spinach and been having with cucumber, sprouts and greens in a wrap- so delicious!!! Another great one Shane! Thank you!!

      ★★★★★

      Reply
      • Shane Martin

        August 03, 2018 at 7:29 pm

        Thanks so much for sharing Christina. And, love the substitutions you made. Peace.

        ★★★★★

        Reply
        • Carol

          July 19, 2019 at 7:44 pm

          Thanks again, Shane! A great, basic hummus, not too difficult or time consuming. Someone asked If it could be frozen. I have frozen basic hummus before, & it was fine. Think I’ll get in the habit of making some big batches of this, & freezing some, rather than continuing to buy pre-made, which costs more, is not as fresh, & we get to control the salt & all! I like to buy dry organic beans, cook 2 pounds (without salt) in the crockpot, then freeze in pound size containers. THANKS AGAIN!!!

          Reply
          • Shane Martin

            July 20, 2019 at 9:20 am

            You are welcome, Carol!

            Reply
    27. Sal

      May 17, 2018 at 6:00 am

      Hi Shane. Just discovered your site. Great and thank you! Just a note. I’m sure you know that tahini and nut butters are extremely high in fat. That is why I do my hummus without the tahini. I do have a few walnuts a day. And that’s about it on the nuts.

      ★★★★★

      Reply
    28. Misti Craver

      April 13, 2018 at 1:26 pm

      This is wonderful and pretty easy! How long does it keep? Do you know if it freezes well? It made about 3 1/2 cups, which will last a few weeks for us. Next time I’ll use 1 can of chick peas!

      ★★★★★

      Reply
      • Shane Martin

        April 13, 2018 at 1:33 pm

        So glad you enjoyed it! Hmmm, have never freezes before. It usually doesn’t last very long with my crew:) It’ll keep for several days in the fridge.

        Reply
        • Misti Craver

          April 13, 2018 at 8:35 pm

          Thanks!,

          Reply
    29. Madeline

      February 11, 2018 at 10:01 pm

      Absolutely delicious!

      ★★★★★

      Reply
    30. Michael

      February 11, 2018 at 9:51 pm

      Amazing!

      ★★★★★

      Reply

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