If you have hummus on your grocery list, cross it off right now. Hummus is so, so, so easy to make. In fact, it’s so easy that I would label this a beginner recipe. Oil free hummus is guaranteed to satisfy your snack time cravings. It yields more than the store brand, it’s made without preservatives, costs less than your favorite brand, and is way creamy and delicious.
Oil Free Hummus
Nearly all hummus recipes call for the addition of olive oil. In just 1 single tablespoon of olive oil, there are over 100 calories. So if you are trying to lose weight while at the same time wanting to eat healthily, hummus can be kind of a hypocrite. Healthy and fating at the same time. You can have the same tasty, deliciously creamy hummus as you have always had by leaving out the oil. Trust me.
The first time I made my own oil free hummus I was like “What the heck is Tahini?” If you are wondering the same thing let me put your mind at ease. You won’t have to travel to the far ends of your city to find tahini, or ever order it from Amazon. You should have no trouble finding it at your local grocery store. Tahini is a creamy paste made from sesame seeds. Best know for being the main ingredient in hummus, next to chickpeas of course.
When I first bought tahini I thought there was no way I would ever use that much of it. Much to my surprise tahini is used in so may vegan dressings and sauces. Take my Lemon Dill Tahini Sauce for example or if you love garlic try this Roasted Garlic Turmeric Tahini Sauce.
Dress it up
Oil free hummus is great on its own. Perfect for dipping carrots and celery into or scooping onto a vegan-friendly cracker. But what if you want to dress it up a bit, you know, take it out to a party or a friends house. Oil free hummus or not, hummus can be pretty lame all on its own. Try making a party dip out of it. I paired my oil free hummus with a quinoa tabbouleh salad. Add some beet chips for dipping and a few olives and you got yourself a party dip.
I hope you decided to give oil free hummus making a try. It’s SIMPLE, QUICK, CREAMY, and it tastes so much better than store-bought.
~Peace & Love your Plants, VeggieVannie
Creamy & delicious
- 1 15 oz can Chickpeas drained but save the water (aquafaba) rinsed, and skins removed
- 2-4 cloves Garlic
- 1/4 cup Tahini
- 1 Half Fresh lemon juice
- Salt to taste
- Aquafaba to thin *See instructions
Drain the chickpeas but save the water the chickpeas are in. This water is known as Aquafaba, or bean water. You will need to use it later.
After you have drained and rinsed the chickpeas you must remove the skins. This takes about 10 mins to do. The best way to do this is to lay the chickpeas out onto paper towel and rub the chickpeas with your hands or another paper towel. The skins should start to peel away. Try to get all of the skins off, leaving so behind is fine but the more removed the better.
Add the chickpeas, along with the rest of the ingredients, except the aquafaba, to a high powered blender. Blend until smooth stopping to scrape down the sides.
As you blend add aquafaba 1 tablespoon at a time until to reach your desired creaminess. The consistency should be smooth and creamy.
Store in a sealed container in the fridge for up to 1 week.