No Oil Hummus Recipe

Ingredients. 2 packages Garbanzo beans (two 13.4 oz. packages) 3/4 cup aquafaba (liquid drained off and reserved from bean …

Rating: 5/5(38)
Estimated Reading Time: 6 mins
Servings: 10.33
1. Drain your packages or cans of beans over a bowl to reserve the bean water.
2. In high-speed blender, combine all the ingredients as listed above.

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This homemade hummus is made without the traditional olive oil and makes a delicious dip, perfect for entertaining or a snack. Pair with lightly …

Servings: 6
Calories: 90 per serving
Total Time: 1 hr 10 mins
1. In a large bowl, cover garbanzo beans with 3 inches water and soak overnight.
2. Drain the garbanzo beans and place in a large saucepan with baking soda and 04 minutes. Skim off and discard any foam that appears on the surface. Drain the garbanzo beans, reserving ½ cup of the cooking liquid in the refrigerator to chill, discarding the rest.
3. In the bowl of a food processor, process drained garbanzos and garlic until very smooth. Add tahini, lemon juice, cumin and salt, and blend until creamy and smooth, scraping down the sides of the food processor halfway through. Add reserved (and chilled) cooking water 1 tablespoon at a time until light and fluffy or the desired consistency is achieved.
4. Transfer to a bowl, cover and chill for at least 1 hour. Drizzle with olive oil before serving (if using), and sprinkle with parsley and paprika.

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Drain the chickpeas into a bowl and save about 1/2 cup of the liquid. Rinse the chickpeas thoroughly and add to blender. Add all the remaining …

Rating: 5/5(6)
Category: Dips
1. Drain the chickpeas into a bowl and save about 1/2 cup of the liquid
2. Rinse the chickpeas thoroughly and add to blender
3. Add all the remaining ingredients and blend until smooth and creamy, scraping down the sides occasionaly.
4. Garnish with a sprinkle of Tajin for a little extra flavor kick.

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Hummus Veggie Wrap Plus 10 Heavenly Hummus Recipes to Make at Home Foodie Crush. sliced tomato, tortilla, cucumber, basil leaves, hummus, avocado and 3 more.

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In the bowl of a stand mixer, mix the yeast, sugar, water, and 1/2 cup of whole wheat pastry flour. Let sit for 10-15 minutes, until foamy and puffed up a bit. In a separate bowl, sift the remaining 1/2 cup of whole wheat flour, 2 cups of all-purpose flour (reserving 1/2 cup), and salt. *Note: measure flour before sifting.

Estimated Reading Time: 2 mins

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Although it does have many redeeming qualities, store-bought hummus generally contains lots of oil making it unnecessarily high in fat and …

Rating: 5/5(2)
Total Time: 15 mins
Category: Appetizer, Snack
Calories: 128 per serving
1. Drain the can of chickpeas over a measuring cup or bowl. Set the liquid aside for later.
2. Rinse the drained chickpeas under cold water then transfer to a plate or bowl lined with paper towels or clean kitchen dish cloths and rub the chickpeas dry.
3. Remove the skins from the chickpeas. The skins should already be starting to come off from rubbing them, but if not, simply squeeze a chickpea between your fingers and it should slide right out of it's skin.
4. Place the skinned chickpeas and the remaining ingredients, except water, into a food processor. Purée until smooth and creamy, stopping to scrape down the sides as necessary to ensure all the ingredients are fully incorporated.

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Homemade oil-free hummus that is fluffy, smooth, flavorful, and delicious. The recipe is naturally vegan, gluten-free, and easy to make. This …

Rating: 5/5(15)
Calories: 120 per serving
Category: Side Dish, Snack
1. Rinse and drain canned chickpeas, then place in a medium saucepan and add 1/3 tsp baking soda. Cover chickpeas by at least 2 inches (ca. 5 cm) of water and bring to a boil over high heat. See recipe notes if you want to cook the chickpeas from dry.
2. Boil the chickpeas for about 15 minutes. Once they look overcooked and slightly mushy, they are ready! Drain the chickpeas in a strainer, rinse with plenty of cool water and set aside.
3. Process the lemon juice, garlic, salt, cumin, half of the plant-based milk, and tahini in a food processor until the mixture is smooth and creamy. Pause the food processor to scrape down the sides of the processor.
4. Add the mushy chickpeas to the food processor and blend for about 1-2 minutes, scraping down the sides of the processor as needed.

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The recipe is very simple actually – all you have to do is blend all of the ingredients in your food processor until completely smooth. Pour into a bowl or container and …

Rating: 5/5(3)
Estimated Reading Time: 3 mins
1. Blend all ingredients together in a food processor except ice cubes until smooth.
2. Scrape down the sides and now add the ice cubes. Blend for 1-2 minutes until totally smooth.
3. Top with any toppings you like!
4. Serve and enjoy!

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TON of hummus flavors and I believe most (if not all) of them have no added oil. We stuck with the original variety to provide an even playing field, …

Estimated Reading Time: 4 mins

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Recipe Variations. Customize your low-fat vegan hummus by adding one or more of the following: 2 tablespoons toasted sesame seeds, 1 …

Ratings: 156
Calories: 102 per serving
Category: Appetizer, Side Dish, Condiment

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Instructions. In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).With …

Reviews: 3
Servings: 1
Cuisine: American
Category: Snack
1. In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).
2. With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice). Season to taste with salt and pepper.
3. Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.

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Basic No Oil Hummus Tips This recipe is tangy, low-fat (no oil), protein rich and creamy dreamy delicious. There are a few secrets to this dip: a touch of nutritional yeast, a small amount of soaked cashews and lots of lemon juice. I use tahini like most of the hummus makers out there as well.

Reviews: 4
Category: Appetizer, Condiment
Cuisine: American, Greek

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Drain the canned chickpeas over a bowl to catch the aquafaba. Set the aquafaba aside. Add the chickpeas and baking soda to a medium pot and fill halfway with water. Bring to a boil, then turn down the heat to medium-high and cook for about 15 minutes or until the chickpeas are mushy and soft.

Rating: 5/5(5)
Total Time: 20 mins
Category: Appetizer, Condiment, Snack
Calories: 93 per serving

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Simple hummus recipes are great to have for easy appetizers, or to accompany your favorite vegetable platter. This simple hummus has no oil, which makes it much …

1. Put all ingredients into a food processor and blend until smooth.
2. Store in an air tight container in the refrigerator for 1 week.

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Instructions. Drain your garbanzos and rinse well--see notes. Add the beans, 1 cup water, Tahini, lemon juice and seasonings to a high-powered blender. Blend on high (or

Rating: 5/5(1)
Estimated Reading Time: 5 mins
Servings: 24
1. Drain your garbanzos and rinse well--see notes.
2. Add the beans, 1 cup water, Tahini, lemon juice and seasonings to a high-powered blender.
3. Blend on high (or "smoothie" setting if using a Vitamix) for about a minute, add the reserved water in 2 tbsp. increments and continue to blend until desired texture is reached.

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Oil-Free Hummus was one of the first recipes I created when I first started a plant-based diet in 2011. Hummus isn’t required for plant-based eating but almost everyone I …

Rating: 4.3/5(80)
Category: Sauces, Dips, And Salad Dressings
1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
4. Add optional salt if using.

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Your hummus with oil-free recipe was best than I have ever taste. Thanks for sharing your recipe. Reply. wallace baisden says. January 11, 2019 at 8:30 am. All of your …

Rating: 4.6/5(17)
Total Time: 5 mins
Category: Appetizer, Snack
Calories: 86 per serving
1. In a blender or food processor, blend all ingredients until smooth and fluffy. This can take a few minutes. Add more salt to taste. If hummus isn't coming together, add a little more aquafaba.
2. Store in the fridge for 4-5 days.

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Frequently Asked Questions

What is the best way to make hummus without oil?

The liquid in the chickpea can (or the leftover chickpea water if you are using home-cooked chickpeas) makes the creamiest and fluffiest Oil-Free Hummus without the need for ANY oil. ⇩⇩⇩ Add a bit more liquid than most recipes call for.

What are the ingredients in oil free hummus?

This homemade oil-free hummus contains only simple ingredients which are as follows: 1 One 15 oz can of chickpeas 2 Lemon juice 3 Tahini 4 Plant-based milk (or water) 5 Fresh garlic 6 Ground cumin 7 Paprika 8 Sea salt to taste 9 Fresh herbs to garnish 10 Baking soda

Is hummus oil free if it has tahini?

There seems to be a debate going on as to whether you can really call hummus oil-free if it has tahini in it. We aren’t really sure, so we decided to label this as “no added oil,” meaning no extra oil has been added to any of these. Yes, there is some natural oil in the tahini.

What is homemade hummus?

Homemade oil-free hummus that is fluffy, smooth, flavorful, and delicious. The recipe is naturally vegan, gluten-free, and easy to make. This creamy hummus with tahini is ready in less than 25 minutes and therefore perfect as a quick side dish and meal prep. I love eating hummus, especially when it’s creamy and fluffy.

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