Oil Free Hummus
Hummus is so easy to make at home. It’s much tastier than the shop bought variety, and is so quick to make in a food processor. When you make hummus without oil you cut out a lot of the calories, but the flavour is still fab. Here is my recipe for oil free hummus.
I often make oil free hummus with lots of lemon juice, tahini paste and a rustic texture. If you make it like this you may not need to add any extra water when blending the chickpeas. However, if you prefer a creamier hummus you will need to add a few tablespoons of water to allow the processor to blend the chickpeas into a paste. Alternatively, for an even creamier hummus, replace the water with plant milk. Cashew milk works well.
This is my basic hummus recipe, but there are countless variations. You can…
- replace the chickpeas with other varieties of beans (for my hummus-type spread made using black eyed beans and walnuts, see here). You can even use sprouted beans (for instructions on how to sprout beans at home see here)
- add vegetables such as steamed beetroot or roasted vegetables (roasted red peppers work well)
- add herbs and spices such as coriander leaf, ground coriander, ground cumin, paprika, turmeric and / or chilli flakes
You can serve hummus with all sorts. Try it dolloped on a baked sweet potato, mix it with grated carrot as a sandwich filling, serve it alongside salad, falafels or burgers. When you are vegan hummus is a food group in it’s own right!
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- 1 tin chickpeas (drained)
- 2 desert spoonfuls tahini paste
- 1 desert spoonful lemon juice
- 1/4 tsp garlic granules
- salt (to taste)
Blitz all the ingredients in a food processor. Add water a little at a time to produce the correct consistency. Taste and adjust seasoning if necessary.