Oil Free Hummus (3 different flavours)


Hummus. I am so in love with Hummus. Its smooth texture and satiating composition makes this chickpea concoction the perfect addition to any meal. Hummus can be terribly expensive to buy from supermarkets – especially good quality brands! Making your own will save you a fortune. I follow a low-saturated fat diet, so therefore; store-bought hummus’ just don’t appeal to me that much! The majority of store-bought hummus pots contain large amounts of refined oils. In fact, oil is often the second listed ingredient in hummus.

I have decided to share my refined oil free hummus recipe with you. I understand how  repetitive eating can become super boring sometimes, that is why I have included three different flavours of hummus – which can be achieved by simply adding ingredients to the original batch you create! Oil-free hummus often tends to lack the familiar creamy texture of store-bought hummus. However – with my perfect balance of tahini, lemon juice and water, this is certainly not the case here! This trio of hummus is creamy and deliciously satisfying.


The tanginess of this hummus (due to the lemon), really makes it delicious. The spinach hummus is a great way to add some hidden greens into your diet. This high-iron spread is not overpoweringly ‘spinach-y’. The addition of this superfood simply adds an extra definition of flavour to the hummus. The roasted red-pepper hummus is a little bit more creamy than the other variations – due to the high water content of this fruit. The true flavour of the pepper is released when it is roasted, and in turn – the hummus adopts a rich and roasted undertone.

Hummus acts as the perfect dip, spread, or stir-in sauce. I love it served in sandwiches, paired with some homemade guacamole. I also put a dollop of it on top of most of my meals! Especially with my falafels and bean burgers. It’s the perfect party dip too. Pair it with some tortilla chips (especially the roasted red pepper version), and you are good to go!

Hummus is such a quick and easy side dish to create for you to enjoy. All of the ingredients are easily sourced and in-expensive. I usually buy my tahini in Asian or Turkish food stores where it is super cheap! Make your own batch at the start of the week and enjoy oil-free hummus for breakfast, lunch and dinner for a fraction of the price that you would pay for store bought-hummus! It couldn’t get much better than that. Enjoy!



  • 2 x 400g tins of chickpeas
  • Juice of 1 lemon
  • 1 tbsp & 1 tsp of tahini
  • 1 clove of chopped garlic
  • 3/4 tsp of cumin
  • 1/2 tsp of salt
  • 1/2 tsp of pepper
  • 1 tsp of dried, ground coriander
  • 100 – 110ml of water

For the Spinach hummus :

  • 1 large handful of spinach

For the Roasted Red Pepper Hummus:

  • 1 Large, sweet red pepper (roasted)
  • 1 pinch of mild chilli powder


The original hummus:

  • Drain and rinse the chickpeas and add them to a large food processor.
  • Add the remaining ingredients for the main hummus recipe, besides from the water, and blend well.
  • Scrape down the inside of the processor regularly, to ensure that everything is blended evenly.
  • Begin adding the water bit-by-bit.
  • Scrape down the sides regularly, and blend until completely smooth.
  • Once complete, divide the hummus into three sections.
  • Spoon one section into an air-tight container and place it into the fridge (This is the original-flavoured hummus)

The Spinach hummus:

  • Return one section to the processor and add the spinach.
  • Blend until completely smooth and ensure that there are no visible spinach leaves.
  • Spoon the spinach hummus into and airtight container and place it into the fridge.

The Roasted Red Pepper Hummus:

  • Roast one red pepper in a pre-heated oven (200 degrees Celsius) for about 20-30 minutes.
  • When the pepper is roasted, remove from the oven and allow to cool (about 5 minutes).
  • Remove the skin and the seeds and discard them. Add the flesh of the pepper to the processor along with the remaining section of hummus.
  • Add the chilli powder and blend until completely smooth.
  • Spoon the roasted red pepper hummus into an airtight container and place it into the fridge.


  • This hummus can be kept in the fridge for upto 5 days, however; I recommend consuming within 3 days.