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.
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.
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.
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.”
Next, add your lemon juice and tahini and blend until you get a paste.
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!
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.
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.
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!
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Creamy Smooth Oil-Free Homemade Hummus
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 Servings 1x
- Diet: Vegan
Description
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.
Ingredients
- 2 15-ounce cans low-sodium or no salt added Garbanzo Beans (Chickpeas)
- 2 garlic cloves
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tsp. ground cumin
- 1 1/2 TBSP. white vinegar
- 1 TBSP. low-sodium tamari or soy sauce
- 1 tsp. salt or to taste
Instructions
- Drain and rinse chickpeas.
- Throw garlic into food processor and chop it up pretty fine.
- 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.
- 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.
- 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.
- Add 1-2 Tbsp. of reserve chickpea liquid for desired consistency and blend or another minute or until the hummus is smooth and creamy.
- Spoon onto a plate or in a bowl, sprinkle the top with paprika or smoked paprika, and enjoy.
- Category: Side, Snack
Amazing!
★★★★★
Absolutely delicious!
★★★★★
How is Tahini oil free?
It does contain its own oil, but ALL plants have a certain amount of oil(which is how vegetable oil is made). The same thing with olives, but you can buy the ones that are not packed in oil and they are considered “oil-free”. I am not talking about the oil that exist naturally in plants, nuts or seeds. Almost all store-bought and homemade hummus recipes add olive oil and other processed oils and are completely void of any nutrients. The fat from the sesame seeds is a healthy fat and most store-bought tahini doesn’t have added oil, but you should check the label. You can always reduce the amount of tahini if you wish.
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!
★★★★★
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.
Thanks!,
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.
★★★★★
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!!
★★★★★
Thanks so much for sharing Christina. And, love the substitutions you made. Peace.
★★★★★
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!!!
You are welcome, Carol!
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!
★★★★★
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. 🙂
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.
Awww, thanks so much, Leigh! So glad you like the recipes. Have a great New Year!
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.
★★★★★
Ashley, thank you so much! I’m glad you enjoyed it. We eat a ton of hummus in our house:) Blessings.
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!
★★★★★
Awesome, Michelle!
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.
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.
Tahini* is what we meant to write above not “think”
Really nice!!! Thanks for sharing
My pleasure. Enjoy!
This is my first time making hummus with a vinegar and a soy sauce added. Is it used to add a tangy flavor?
Yes, exactly.
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!
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/