If you follow these steps, you will get delicious oil-free hummus in just 5 minutes. No long mixing, no oil needed, and no need to remove skins…

Rich Creamy Oil-free Hummus

  • Preparation: 10 min
  • Ready in: 10 min


  • 125 g chickpeas, cooked
  • 125 g white beans, cooked
  • 100g aquafaba
  • 1 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp coriander seeds
  • 1-2 cloves of garlic
  • 1/2 tsp salt


  1. For the best result, use dry beans, soak overnight, drain, and cook in a pressure cooker. For extra creamy hummus, I use 50/50 chickpeas and white beans (they are creamy AF!). The taste is very similar to 100% chickpeas hummus. I even prefer it this way. Cook them in a pressure cooker for 30-40 minutes.
  2. Reserve aquafaba and store it in the fridge so it thickens. Thick aquafaba is the secret trick for extra creaminess.
  3. Blend the beans with aquafaba and spices while cool. The hummus thickens further if you elt it sit, even at room temperature.

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