Oil Free Hummus
Oil-free hummus with a pinch of cumin, tahini, and a whole lotta adoration is tastier than any of those store-bought spreads.
Servings: 6
Calories: 99kcal
Ingredients
- ¼ cup tahini sesame seed paste
- ¼ cup lemon juice
- ½ teaspoon ground cumin
- 1-2 cloves garlic minced
- ¼ teaspoon salt
- 1 ½ cups chickpeas 15-ounce can rinsed and drained
- 3-4 tablespoons cold water
Instructions
- Add the tahini, lemon juice, cumin, minced garlic, and salt to a food processor or blender. Blend until smooth.
- Add half of the chickpeas and continue blending for a few minutes.
- Add the rest of the chickpeas and blend until your hummus is smooth. Test the texture and flavor.
- Add cold water a tablespoon at a time (or substitute with more lemon juice). Blend after each additional tablespoon.
- Garnish with additional ground cumin, chopped parsley or cilantro, sumac, or other toppings if desired.
- Store hummus in a sealed container in the refrigerator for 5 days.
Video
Notes
- Nutritional information is based on ¼ cup per serving.
- Hummus is best if made with high-quality tahini. Look for brands that only contain ground sesame seeds and no additional oil. Or try making tahini with roasted sesame seeds.
- You do not need to peel the chickpeas for hummus. If you do, the hummus will be slightly creamier, so balance that with the effort and how anxious you are for all that yummy hummus.
- Ice-cold water helps make hummus lighter. You can also use ice cubes or chips. Be careful to add only a little, blend, and repeat until you get the desired consistency.
Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 215mg | Potassium: 120mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg