Have you ever noticed that a serving of hummus is 2 tablespoons? That is, according to the packaging on most store-bought hummus containers. The amount of oil added to hummus skews the serving size, which clearly should be about a half cup of hummus, at least!
After trying this oil free hummus recipe, you’ll wonder why anyone ever decided to add oil in the first place. Especially, when you see the secret added ingredient – AQUAFABA – the water that the chickpeas were cooked in. Its so meant-to-be.
There are so many reasons why I prefer this hummus over store bought hummus. No added oils, it tastes better and its WAY cheaper. (Cost: approx $1 vs $6) But my FAVORITE part about making hummus at home is that there is no plastic waste. Most hummus containers are plastic, and when you eat as much hummus as we do, it adds up.
Of course, we prefer cooking our chickpeas at home. If you’re not sure about how to cook beans, check out my bean post. We even made our own tahini from sesame seeds, its as easy as blending up some seeds in the food processor. Done.
- 2.5 C Cooked Chickpeas
- Juice of 1 Lemon
- 1 TBS Tahini
- 2-3 Garlic cloves
- 1 TSP Cumin
- 1 TSP Paprika
- 2/3 C Aquafaba
- Salt, to taste
Directions: Blend in a food processor.
We’ve made this oil free hummus many different ways. We’ve added chipotle peppers, roasted red peppers, sriracha, and we’ve played around with the amount of aquafaba to find that perfect consistency. You can adjust the amount of aquafaba to find your favorite texture. The batch should last in the fridge for about 5-6 days, unless you eat it all before then which is likely- and healthy!
Let me know if you try this oil free hummus recipe and how you like it. Don’t forget to share on Pinterest and with your friends 🙂