Easy Homemade Low-Oil Hummus: Creamy, Healthy & Vegan!

2 weeks ago

Are you searching for a delicious, healthier alternative to store-bought hummus that doesn't compromise on flavor? Look no further! This easy homemade recipe delivers an incredibly creamy texture and rich taste, all while using significantly less oil. It's the perfect dip, spread, or healthy snack for anyone looking to enjoy more plant-based goodness.

Many people wonder if they can achieve that signature smooth hummus without drenching it in oil. The answer is a resounding yes! This recipe proves that you can enjoy a vibrant, flavorful hummus that's both light and satisfying, making it ideal for health-conscious individuals and those embracing a vegan lifestyle. Whether you're planning a party, prepping healthy snacks, or just want a versatile condiment, this low-oil hummus is an absolute game-changer.

The original creator, compassionate1candy, raves: "No flavour was compromised in this reduced fat version of store-bought hummus. I prefer this hummus with the less oil, especially now knowing it's just as tasty." And indeed, it is! Get ready to elevate your snacking experience with this simple yet sensational dip.

Ingredients for Low-Oil Hummus laid out on a board

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed (reserve some aquafaba)
1/4 cup tahini
2 tablespoons fresh lemon juice
1-2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground cumin
Salt to taste
2-4 tablespoons ice water (or reserved aquafaba)
Drizzle of extra virgin olive oil for serving (optional)
Paprika for garnish (optional)
Fresh parsley, chopped for garnish (optional)

Blended Low-Oil Hummus in a Food Processor

Equipment

Food processor or high-speed blender
Spatula
Serving bowl

Instructions

Combine chickpeas, tahini, lemon juice, minced garlic (or garlic powder), and cumin in a food processor.
Blend on high, scraping down the sides as needed. The mixture will be thick and paste-like at first.
Slowly add ice water (or reserved aquafaba) one tablespoon at a time, blending continuously, until the hummus reaches your desired creamy consistency. You might need more or less depending on your preference.
Season with salt to taste. Blend again briefly to incorporate.
Transfer the hummus to a serving bowl.
If desired, drizzle with a little extra virgin olive oil, sprinkle with paprika, and garnish with fresh parsley before serving.

Low-Oil Hummus ready to be served

Variations & Adaptations

Roasted Garlic Hummus: Roast a head of garlic until soft, then squeeze the cloves into the food processor with the other ingredients.
Spicy Hummus: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture before blending.
Herbaceous Hummus: Blend in fresh cilantro, parsley, or dill for an extra burst of freshness.
Veggie-Boosted Hummus: Incorporate roasted red peppers, sun-dried tomatoes, or even a handful of spinach for added flavor and nutrients.
Oil-Free Version: For a completely oil-free hummus, simply omit the olive oil garnish. The texture will still be wonderfully creamy thanks to the aquafaba/ice water trick.

Tips & Hacks

Super Smooth Hummus: For the silkiest texture, remove the skins from the chickpeas before blending. While not essential, it makes a noticeable difference!
Aquafaba Magic: Using aquafaba (the liquid from the canned chickpeas) instead of ice water adds extra body and creaminess, enhancing the "no compromise" aspect of this low-oil recipe.
Batch Prep: Make a larger batch and store it in an airtight container in the refrigerator for up to 5-7 days. It's perfect for meal prepping!
Serving Suggestions: Enjoy your homemade hummus with fresh vegetable sticks, warm pita bread, crackers, or spread it on sandwiches and wraps. It's also fantastic as a base for falafel bowls!

Ready to try this amazing low-oil hummus? Give it a go and let us know your favorite way to enjoy it! Share your creations on abillion and inspire others to eat plant-based.

Low-Oil Hummus served with fresh vegetables