- Hide menu

Hummus | Oil-Free | Tahini-Free | Say What?

LoadingFavoriteAdd to favorites

Today, I created an oil-free, tahini-free hummus that knocked my socks off. Even Bob was walking around barefoot after indulging in a serving or two or three. Hummus has a unique taste, and interesting enough, it tastes nothing like chickpeas (which is the core ingredient). It’s the added ingredients that make this dip shine. Since I left out two of the most common elements, tahini, and oil, I had to get creative and add what I refer to as my “secret weapon.” This hummus is packed full of flavor that will instantly create a healthy addiction.  The garlicky smooth, creamy texture melts in your mouth, and the taste will linger on your tongue.

To keep this recipe low-fat and oil-free, I decided to use white chickpea miso in place of tahini butter. It gives the hummus a “fermented umami-rich edge,” which is pretty spot-on: it’s bold. I found that by adding the miso to the hummus, I didn’t even miss the traditional tahini. If you want, you can drizzle the standard olive oil or toasted sesame oil on top, but I found that it wasn’t necessary.

Making exceptional hummus at home is one of those pleasures with a high payoff that is so worth fitting into your regular cooking regime. Just like making your own yogurt, it’s satisfying and economical. I will admit I had an itsy-bitsy teeny-weeny bit of doubt that this wouldn’t turn as expected, I mean really…no tahini, no oil?  BUT it delivered beyond my expectations, and it was tough to stop eating. There is NOT one thing that I would change, nor do I feel the need to tinker around with another hummus recipe, unless I make a flavored one, like with roasted red peppers, etc.

Just as I was finishing up the hummus, Bob walked into the studio. “Whatcha doing? he asked. “Making hummus–are you hungry?” I responded. “Ah,” he said. “What to try a BITE?” I asked. “Nah, later,” he said. “Okay,” I responded. I went into the house to use the bathroom and came back to this (second photo). Hmm, not hungry? Good thing I snapped a few pictures before he got to it!

Ingredient Run-Down

Chickpeas (garbanzo beans)

White Chickpea Miso

Fresh Garlic

Coconut Aminos (Soy Sauce)

Troubleshooting Your Hummus

“My hummus is grainy-tasting.”

“My hummus is too thin.”

“My hummus is too garlicky.”

I hope you enjoy this recipe. Please leave a comment below and may the rest of your day be filled with joy. amie sue


Yields 2 1/2 cups


  1. Drain the chickpeas, reserving the liquid from the can or homemade batch.
    • If, after blending, you find that you need to thin the hummus, add 1 Tbsp of aquafaba (chickpea liquid) at a time until it reaches the consistency that you are aiming for.
  2. In a food processer, fitted with the “S” blade, combine the chickpeas, miso, garlic, lemon juice, cumin, coconut aminos, and vegetable broth. Puree to a texture that you like, chunky or extra smooth.
    • Stop the machine, remove the lid and scrape down the sides of the bowl as needed to integrate any large chunks.
    • Taste the hummus and add more miso paste if desired. (Some brands of miso paste are powerful and/or salty, so start with less.)
  3. Serve with cut vegetables, rice crackers, use as a spread on your next sandwich, and so forth.
  4. Hummus will keep in an airtight container in the fridge for up to 2 weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *