This Healthy Vegan Hummus is adapted from my “no-oil” hummus in my bestselling cookbook “Detox Week“.

I did add oil to this recipe as healthy fats are important to add in a vegan diet. But you could omit it and still have a wonderful healthy hummus recipe!

And if you want to make this recipe low sodium, simply omit the salt (I like to add a but more lemon in it’s place) and get low sodium chickpeas.

Healthy Vegan Hummus

• Ingredients in Vegan Hummus
• How to Make Healthy Hummus Recipes
• Healthy Vegan Hummus Recipe
• Nutrition in Vegan Hummus

Ingredients in Vegan Hummus

Canned chickpeas are ideal for this recipe as you will need the liquid from the can. But if you like to boil your own, just hold back some of the chickpea water/liquid for blending and it will still work out fine.

Shopping List for Vegan Hummus:

• 1 can (15-ounce) chickpeas
• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 tablespoon olive oil
• Salt and pepper

How to Make Healthy Hummus Recipes

I find that a high speed blender works great for this recipe, but a food processor will get you a smoother hummus.

Choose what’s handy or what you have, and see the tips on making a thinner or creamier hummus recipe below.

How to Make Vegan Hummus:

1. Drain the liquid from the can of chickpeas into a bowl or measuring cup.
2. Add the chickpeas, garlic cloves, lemon juice, tahini, olive oil, and 1/2 of the chickpea liquid to a blender.
3. Add in a pinch of salt and pepper and blend until smooth.
4. Taste and add in more salt and pepper as needed.
5. Special Tip: If you like a creamier or thinner hummus recipe, add in a little more of the chickpea liquid, 1 tablespoon at a time until you have reached your desired consistency.

Healthy Vegan Hummus Recipe

This healthy hummus recipe is quick and easy. It’s great as a snack with veggies, or as a spread on sandwiches and wraps.

Healthy Vegan Hummus

Audrey Johns

This healthy vegan hummus is just 124 calories for about 1/4 cup. It's wonderful on sandwiches, in wraps, or as a snack with sliced veggies.

Adapted from my "no-oil" low calorie version, this vegan hummus does have a bit oil good for you olive oil. But you can omit it if you like and it will still be wonderful!

Special Tip: For a low sodium version simply omit the salt (I like to add a but more lemon in it's place) and get low sodium chickpeas.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 0 minutes mins

Total Time 3 minutes mins

Course Snack, topping

Cuisine American, Greek, Mediterranean

Servings 6 servings

Calories 124 kcal

Equipment

• Blender or food processor

Ingredients

  

• 1 can (15-ounce) chickpeas
• 2 garlic cloves
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• 1 tablespoon olive oil
• Salt and pepper

Instructions

 

• Drain the liquid from the can of chickpeas into a bowl or measuring cup.
• Add the chickpeas, garlic cloves, lemon juice, tahini, olive oil, and 1/2 of the chickpea liquid to a blender.
• Add in a pinch of salt and pepper and blend until smooth.
• Taste and add in more salt and pepper as needed.
• Special Tip: If you like a creamier or thinner hummus recipe, add in a little more of the chickpea liquid, 1 tablespoon at a time until you have reached your desired consistency.

Keyword Hummus, vegan

Nutrition in Vegan Hummus

Share this Plant Based Recipe: