Oil Free Creamy Hummus

Oil Free Creamy Hummus

You can replace the oil in hummus with water or plant milk. I personally find that unsweetened cashew milk makes for the most creamy hummus, though unsweetened soya milk will work too. If you use water I think it’s best to leave the hummus a bit more rustic and chunky.

There are countless variations of this recipe:

  • replace the chickpeas with other legumes such as sprouted beans, canellini or borlotti beans
  • add in vegetables such as cooked beetroot, spinach or roasted red peppers
  • add herbs and spices such as coriander leaf, ground coriander, ground cumin, paprika, turmeric and / or chilli flakes
Hummus made with sprouted beans and seeds
Beetroot and coriander hummus

Free from: gluten, oil, wheat, yeast

Nut, soya free: use suitable plant milk

This is a vegan recipe

Oil Free Creamy Hummus
Ingredients
  • 1 tin chickpeas (drained)
  • 1 tbsp tahini
  • 1-2 tbsp lemon juice
  • 3-4 tbsp plant milk or water (I like Plenish or Rude Health cashew milk)
  • pinch garlic granules
  • salt (to taste)
Instructions
  1. Blitz all the ingredients in a food processor. Add the milk or water a little at a time to produce the correct consistency. Taste and adjust seasoning if necessary.