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Nutmeg Notebook's Best Oil Free Hummus

Tami Kramer Nutmeg Notebook
This creamy oil free hummus is a winner! The seasonings make it special and the aquafaba replaces the oil to keep it smooth and creamy.


  • 1 can no salt added Cannellini Beans rinse and drained
  • 1 can no salt garbanzo beans drained but reserve the liquid – I didn’t rinse the beans
  • 1 teaspoon ground coriander
  • 1/2 – 1 teaspoon ground cumin – I used 1 teaspoon but I really like the flavor of cumin start with 1/2 teaspoon and adjust to your personal preference
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon black mustard seeds or 1 teaspoon prepared mustard
  • 2-3 tablespoons fresh lemon juice – start with 2 and add more to your personal preference – I like 3
  • 6 tablespoons aquafaba – measure from the reserved liquid from the garbanzo beans – adjust to your personal preference adding more or less depending on what texture you prefer.


  • Place all ingredients in a high powered blender or a food processor and blend until smooth and creamy! Store covered in the fridge. Serve with raw veggies for dipping.


Hummus can be frozen for future use. Be sure to label the containers so you remember what it is.
We like to freeze it and take it with us when we travel. It acts as the ice pack with our other foods and gradually thaws out.
Tried this recipe?Let us know how it was!