Oil-Free Hummus with Roasted Garlic, Lemon & Pepper

by | Updated: February 1st, 2019 | Read time: 1 minute

Norms are meant to be broken, even those concerning food. If you can’t imagine your healthy hummus dip without a large pool of oil, it’s time to toss your preconceptions aside and make this oil-free hummus recipe. Instead of oil, aquafaba (the liquid from a can of chickpeas) brings about a thick, creamy texture while pepper adds a bit of spice to the traditional lemon and garlic flavor.

Oil-Free Hummus Dip on Platter Surrounded by Colorful Veggies


15 oz. canned garbanzo beans
1/4 cup aquafaba (chickpea brine), water or vegetable broth
1/4 cup tahini
1/3 cup lemon juice
1 Tbsp. lemon zest
8 cloves roasted garlic (or more, to taste)
1/2 tsp. black pepper
Salt, to taste


  1. In a high-speed blender or food processor, combine all ingredients. Pulse until smooth. If needed, add more liquid to reach desired consistency and season to taste.
  2. To store, transfer to an airtight container and refrigerate for up to 10 days.

Margaret’s notes:

  • For a creamier variation, use white beans in place of chickpeas.
  • Mixture will thicken slightly once cooled, so keep that in mind when adding aquafaba or water.