The Best Oil Free Hummus Recipes

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 HUMMUS

Steps:

• Drain your chickpeas over a bowl, reserving the liquid (the aquafaba). Rinse the chickpeas.
• Place the chickpeas into a food processor with 60g tahini, a clove of crushed garlic, a pinch of sea salt and 3 tbsp aquafaba.
• Pulse until well combined, stopping to scrape down the sides as needed.
• Add cold water a few drops at a time until you have the consistency you like.
• Taste for seasoning and add more salt if you like.
• Sprinkle over some ground cumin and serve.

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 (FINAL)

Steps:

• Drain chickpeas well and rinse under cold water.
• Add all ingredients except the ice cube into a high speed blender (you will need a powerful one for this). Blend till smooth, scrapping down in between.
• Add the ice cube in and blend patiently until it is full incorporated.
• Store in an airtight container in the fridge.

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.