Best Oil Free Hummus Recipes

BEST HUMMUS

Steps:

• Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
• Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
• Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
• While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
• Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
• Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
• Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

BEST OIL-FREE HUMMUS

Steps:

• In a high-speed blender, combine all the ingredients and the aquafaba liquid.
• Puree until very smooth and creamy, scraping down the sides as you go. Add a little more liquid as needed and keep blending until it is creamy and smooth.
• Taste test the hummus and add a touch more of garlic or lemon juice if needed.
• Serve in a bowl and garnish with some leftover chickpeas, then sprinkle with paprika.
• Serve with veggies, homemade whole wheat pita, or homemade tortilla chips (see recipe).

OIL-FREE, TAHINI-FREE LOW-FAT HUMMUS

Steps:

• Gather the ingredients.
• Using a high-speed blender or food processor, blend all the ingredients into a thick paste. Use a small amount of water as necessary to achieve desired consistency.
• Serve chilled or at room temperature. Enjoy.

NUTMEG NOTEBOOK'S BEST OIL FREE HUMMUS

Steps:

• 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.

THE BEST OIL-FREE HUMMUS

Steps:

• Add the chickpeas, lemon juice, tahini, spices, and 2 TBSP of unsweetened almond milk to a high speed blender or food processor and blend until well-combined and creamy, scraping down the sides as needed.
• Taste the mixture and add more lemon, cumin, garlic, salt, and pepper to taste. Add up to 2 more Tablespoons of more almond milk for a thinner consistency, as desired.
• Serve your hummus with Bob's Red Mill Classic Oat Crackers!
• Store leftovers in an airtight container in the refrigerator for up to one week.