This oil-free Italian Vegan Hummus is a healthy and flavorful twist on the classic dip, made with fresh herbs and spices for a creamy texture without added fats. It is delicious on sandwiches, in wraps, or served with fresh vegetables and pita bread. It’s completely oil and tahini-free!
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Sometime back I was playing around, adapting a recipe from Dr. Neal Barnard, and this tahini-free vegan hummus happened in my kitchen. It’s so satisfying and light! We also have other oil-free delicious hummus recipes like this basic garlic oil-free hummus and our roasted red pepper hummus.
Reasons you will love this recipe
Rich and Creamy Texture: Despite being oil-free, this hummus has a smooth and creamy texture, thanks to the blend of chickpeas, seasonings, and Italian herbs, making it perfect for spreading or dipping.
Flavorful and Healthy: Infused with classic Italian flavors like garlic and basil, this hummus is a delicious, low-calorie option that’s packed with nutrients and free from added oils.
Vegan and Plant-Based: This recipe is entirely vegan, making it a great choice for those following a plant-based diet, while still delivering the savory taste and satisfying richness of traditional hummus.
Versatile and Easy to Make: Quick to prepare and highly versatile, this Italian hummus can be used as a dip, a spread on our easy-to-make veggie wraps, or even a salad dressing, adding a burst of Mediterranean flavor to your meals.
Garlic- Provides a depth of flavor and a subtle spiciness that complements the creamy texture of the chickpeas, making the hummus more flavorful and aromatic.
Cilantro- This adds a fresh, herbal flavor that brightens the dish and gives it a unique twist.
Spices- Basil, oregano, smoked paprika, balsamic vinegar, and salt are the herbs that round out the Italian season for this hummus.
How to make Italian Oil-Free Hummus
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: If you’re using canned chickpeas, drain and rinse in a colander to help remove salt and preservatives.
STEP #2: Combine all ingredients in a blender or food processor and blend into a smooth paste. If you like your hummus creamier, simply allow it to process a little longer at high speed. Stop to scrape down the sides of the blender when necessary.
STEP #3: For even more flavor, place it in an airtight bowl, and chill for several hours or overnight to allow flavors to blend. Serve with fresh-cut vegetables, pita bread, or on sandwiches like my ultimate veggie hummus sandwich.
Humus is so good for you because it is loaded with healthy, wholesome ingredients, low in fat, and high in protein and antioxidants. Though most hummus recipes include tahini (crushed sesame seed paste), it is quite high in fat. The good thing is that hummus can easily be made completely tahini-free and oil-free.
How long will hummus last?
This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator.
Can I freeze it?
Hummus freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container. It’s best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting.
More Oil-Free Hummus Recipes
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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If using canned chickpeas, drain and rinse in a colander to help remove salt and preservatives.
Combine all ingredients in a blender or food processor and blend into a smooth paste. Stop to scrape down the sides of the blender when necessary.
Serve immediately or place in an airtight bowl and chill several hours or overnight to allow flavors to blend. Serve with fresh-cut vegetables, pita bread, or on sandwiches like my ultimate veggie hummus sandwich.
Tips & Suggestions:
Storage- This hummus lasts approximately 7-10 days in a tightly sealed container in the refrigerator.
Freezing- Hummus freezes well in an airtight container for up to 6-8 months. The day before you want to eat it, move the hummus container from the freezer to the refrigerator. It takes at least a few hours to thaw until it’s ready to eat. Thawing can take longer depending on how much is in your container. It’s best to freeze hummus in small portions to make defrosting quicker and to have handy small amounts to eat in one sitting.
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
Jeannie notes.. Above is curated for evaluation and recommendation from eatplant-based.com
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