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5 from 2 votes

Healthy Oil-Free Hummus Recipe - Rosemary & Thyme

Quite possibly the best thing since discovering Oreo's are vegan.
Servings 1 jar
Prep Time 5 mins
Total Time 5 mins


  • Food Processor
  • Sealable jar


  • 1 tin (240g) chickpeas
  • ½ cup aquafaba (chickpea goo)
  • 3 tbsp tahini
  • 2 cloves garlic (peeled)
  • 1 lemon, juice and rind (use unwaxed if you use the rind)
  • ½ tsp sea salt
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • 1 sprig fresh rosemary (large)
  • 1 sprig fresh thyme (large)


  • Drain the aquafaba from the tin of chickpeas. It'll probably be about the right amount but it's worth measuring out for just the right consistency.
    three images showing hummus preparation. The ingredients in the blender in images one and two, and the finally the blended hummus.
  • Take the leaves of the rosemary and thyme off the stalks and put those, along with all the remaining ingredients into a blender, liquid first. Blend for a couple of minutes and you’re ready to go!


  • I like to make this in the smoothie maker instead of the food processer. I found it gave me a smoother consistency in a faster time, just add the liquid first for easier blending.
  • If you find it a bit thick you can add extra water but make sure to add only a little at a time. A little bit goes a long way!
Aquafaba - this is the liquid that is in the tin along with the beans. It's magic stuff with loads of different uses!
Calories: 590kcal
Course: Side Dish, Snack, Lunch
Cuisine: Mediterranean, Vegan, Gluten free, Oil-free, Greek
Keyword: Quick & Easy, Quick Meal, Toast, High Protien