Vegan Hummus (No Tahini)
You only need 5 ingredients and 5 minutes to make this super simple vegan hummus—no tahini required! It’s creamy, smooth, and made with pantry staples. I love whipping this up as a quick snack or healthy spread for wraps and bowls.
If you’ve never made hummus before, this version is the perfect place to start. No fancy tools, no soaking beans—just a blender or food processor and a few basics. I create a lot of healthier recipes for busy weeknights, and this one’s a favorite for a reason.
Ingredients
- Chickpeas. One 15-ounce can, drained and rinsed. These make the base thick and creamy.
- Lemon juice. Just a bit of fresh lemon juice brightens everything up.
- Olive oil. Use high-quality! Adds richness and helps the texture stay silky.
- Salt. Start with ½ teaspoon, then adjust after blending.
- Cold water. Helps loosen the hummus and make it ultra smooth.
Optional Add-ins: Garlic, paprika, cumin, or fresh herbs if you want to add a little twist.
How to Make Vegan Hummus
- Combine ingredients: Add chickpeas, lemon juice, olive oil, salt, and cold water to a food processor or blender.
- Blend until creamy: Scrape down the sides as needed. Add more water or oil if it’s too thick.
- Taste and adjust: Add extra lemon juice, salt, or a drizzle of olive oil if needed.
- Serve: Spoon into a bowl and top with olive oil, paprika, or chopped herbs.
Tips/Variations
- Don’t skip the water – Cold water gives it that extra light, whipped texture.
- No tahini needed – This recipe is designed to work perfectly without it.
- Try garlic – Add one clove (raw or roasted) for an extra punch.
- Use aquafaba – For a fluffier hummus, sub the cold water with the chickpea liquid from the can.
- Spice it up – A little cayenne, harissa, or chili oil makes it bold.
- Go herbaceous – Add parsley, dill, or basil for a fresh twist.
- Serve warm or cold – Slightly warmed hummus is surprisingly tasty!
- Swap lemon for lime – For a different citrusy note.
- Make it a meal – Use it in bowls, wraps, or as a sandwich spread.
- Double the batch – It stores well and gets even better the next day.
What To Serve With Vegan Hummus
Here’s how I love serving it—super versatile and easy to pair:
- Veggie sticks – Carrots, cucumbers, bell peppers, and celery.
- Pita bread or chips – Warm or toasted for extra crunch.
- Grain bowls – Like my Mediterranean Bowl, with quinoa and veggies.
- Falafel – Classic combo and totally plant-based.
- Wraps or sandwiches – Use instead of mayo or other spreads.
Storing Leftovers
- To Store. Keep in the fridge in an airtight container for up to 5 days.
- To Freeze. Yes! Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Great for meal prep—make a batch on Sunday and use it all week.
- To Reheat. Serve cold or gently warm in the microwave for 10–15 seconds.
More Similar Recipes
- Mediterranean Bowl
- Vegan Bolognese
- Spanish Cauliflower Rice
- Easy Sweet Potato Black Bean Tacos With Avocado Crema
- Low Carb Broccoli Stir Fry (With Broccoli Rice!)
Hummus (No Tahini)
Ingredients
- 1 can, 15 ounce chickpeas, drained and rinsed
- 1 half of lemon, juiced
- 2 tablespoons olive oil, good quality
- ½ teaspoon salt, or more to taste
- 3 tablespoons cold water
Instructions
- Add all ingredients to a blender or food processor and blend until smooth.
- If the mixture is too thick, add a bit more olive oil or water to reach your desired consistency. Serve with veggie sticks and pita bread.
Vegan Hummus: FAQs
Yes! This recipe is designed to be tahini-free and still creamy and flavorful.
As long as you skip dairy and stick to plant-based ingredients like chickpeas, lemon, and olive oil—it’s vegan.
Just add a little more cold water or olive oil while blending until smooth.
You can! Just cook them first and use about 1.5 cups of cooked chickpeas.
Blend longer, use cold water, and peel the chickpeas if you want it extra silky.
