The Best Oil-Free Hummus

Oil-free hummus with chickpeas, tahini, lemon, and a splash of almond milk. Perfect to prepare for snacking, dips, and spreads!

Last weekend I got out for my first outdoor adventure in Maryland. 

I made it to see Weverton Cliffs with one of my oldest friends from high school.

One of the definite perks to moving to Maryland is living in the same state as this lady who I’ve kept in touch with since the 7th grade! 

The hike to the top is short but our conversation felt long as we caught up on life the past year. 

We’ve both changed a lot since we last hugged in person, and in communicating “what’s new” that change felt like something to be pretty proud of.

We stopped at the overlook and took pictures, embracing, and posing against a breathtaking backdrop of tree canopy and blue sky. 

Then we completed a breath work meditation, resting against slabs of rock with our eyes closed.

It was kind of magical. 

Also magical is this The Best Oil-Free Hummus recipe that goes with…literally anything. 

This hummus takes just 10 minutes to blend up without any preservatives or added oils! 

Why Make Homemade Hummus

At my house we eat a *lot* of hummus.

It’s one of the items forever listed on the grocery lists I compile with ballpoint pen on the back of used sheets of printer paper. 

I love adding it to bowls for flavor, dipping my sweet potato fries in it instead of ketchup, and smearing it on veggie burgers.

I’ve also been known to smash it up with avocado to create a thick paste-y salad dressing.

Hey, don’t knock it til ya try it, OK? 

I love buying my store-bought hummus for convenience, but both M and I *really* enjoyed this variation I made from scratch. 

So I’ve decided that making your own hummus is wonderful and that I should really do it more often.

This added oils! 

What You Need to Make The Best Oil-Free Hummus

Here’s what you need:

• chickpeas
• lemon juice
• runny tahini
• unsweetened almond milk 
• ground cumin
• garlic powder
• Himalayan sea salt
• ground black pepper

That’s it!

How to Make The Best Oil-Free Hummus

I used a Vitamix to blend up my hummus but any high-speed blender or food processor should do the trick.

Add the chickpeas, lemon juice, runny tahini, spices, and 2 TBSP of unsweetened almond milk to your blending machine and blend everything until it’s well-combined and creamy, scraping down the sides as needed.

At this point, I recommend tasting the mixture and adding more lemon, cumin, garlic, salt, and pepper to your liking. 

Check on the consistency, too.

For smoother, less thick hummus, add a few more Tablespoons of more almond milk and blend again. 

Hummus consistency is really aa personal preference. 

I find that I like thicker hummus for spreads and thinner hummus for dipping!

Bob’s Red Mill Oat Crackers

After you’ve settled on your seasonings and consistency, you’re ready to eat.

I recommend serving this hummus with Bob’s Red Mill Classic Oat Crackers!

These crispy square crackers are made vegan and gluten-free with oats, quinoa, almond, and flaxseed.

I love that they’re plant-based and made with whole grain ingredients I can trust. 

And they’re the perfect shape and size for dipping, stacking, and creating a snack spread!

They taste amazing with this hummus for a classic combination that’s perfect for snack-time, appetizers, and entertaining. 

How to Serve The Best Oil-Free Hummus

And, if you don’t have any crackers on hand, here are some other serving ideas. 

Try this hummus:

• in salads or bowls
• with raw vegetables 
• with sweet potato fries 
• with apples (unpopular opinion, I know!)
• on sandwiches or burgers 
• on toast 
• in dressing 

Make your own combinations and let me know what your favorite is!

Mix-Ins for the Best Oil-Free Hummus

This The Best Oil-Free Hummus is for hummus lovers who are looking for an easy, no-oil-added version to make at home!

I kept this hummus recipe simple as a blueprint, but feel free to add a flavor profile to make different variations. 

Some add-in flavor ideas are: 

• roasted red pepper 
• kalamata olive
• garlic 
• lemon dill 
• cayenne 
• beet
• avocado
• carrot

It’s hard to go wrong with hummus combos, honestly! 

After you’re done dipping, spreading, and sharing, store your leftover hummus in an airtight container in the refrigerator. 

The extra hummus will keep for up to one week. 

Enjoy!

More Homemade Hummus

• Sunny SunButter Hummus

• Date-Sweetened Dark Chocolate Hummus

• Easy Beet Hummus

• Spicy Black Bean Hummus

• Raw Carrot Hummus

• Sun-Dried Tomato & Basil Hummus (Oil-Free!)

• 5-Ingredient Pumpkin Hummus

I Want to Hear From You

If you make this The Best Oil-Free Hummus recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!