Hummus Is So Good On Everything!
This no oil hummus is one of my all the time recipes, meaning I make it it ALL the time. When it’s gone, I make it again. I have the recipe memorized by now and it always turns out delicious without fail. I remember trying hummus for the first time long ago. Someone told me it was made out of chickpeas and I didn’t even know what those were. Still, I didn’t really care because I thought this newfound dip was so good. Plus, my kids loved it and it was better for them to dip their veggies in than Ranch dressing.
I typically used to eat it with pita chips. Unfortunately, most of the store bought hummus is high in fat and preservatives. When I found out that I could make my own in about 5 minutes I never went back.
All you need is a can of chickpeas, garlic, lemon juice, salt, and tahini. Tahini is a sesame seed paste that you can find usually in the peanut butter section of most grocery stores. It is so good and if you are getting into plant based cooking, you will find that you use it for more than just hummus.
Variety To Liven Up Any Dish
This hummus is more than a veggie dip. My number one way of using it is actually to put it in wraps as it adds so much flavor without the need for seed oil laden salad dressings. You can also make delicious salad dressings with it, or simply put it on top- of a salad with some Kalamata olives and fresh juicy veggies and you won’t even need salad dressing at all! My favorite way to enjoy hummus though is with these crispy chickpea chips.
I buy the Siete chickpea flour tortillas. I can usually find them at most grocery stores, but you can order some here, Siete chickpea flour tortillas
All I do to make these is cut the tortillas into triangles and spread out on a baking sheet. Bake at 250 degrees F for about 10-15 minutes or until they are lightly browned and crisp. After I take them out of the oven, I sprinkle a little sea salt over the top. They are so good!
Another thing I like to do is play around with different hummus flavors. Two of my favorite ways to prepare is to dice up about two tablespoons of jarred red pepper or Kalamata olives. I mound this up in the middle and scoop up bits of flavor with each bite. Sooo good!
Another favorite way I add variety is to add about a tablespoon of beet root powder to the food processor. This gives my hummus an earthy flavor with a beautiful purple color.
Did you know that beets can give you better athletic performance because they can improve oxygen use and endurance? Beets are a superfood and packed with essential vitamins and minerals. If you don’t like beets on their own, consider cheating a little and adding some beetroot powder by sneaking it into recipes.
I hope you will make this hummus as much as I do! Drop me a note and let me know how you like it!
No Oil Hummus
Equipment
- food processor
Ingredients
- 1 15 oz can chickpeas (reserve liquid)
- 1 Tbsp garlic
- ½ lemon juiced
- ½ cup aquafaba liquid*
- ½-1 teaspoon salt
- 2 Tbsp tahini
- pinch of paprika
Instructions
- Drain chickpeas, reserving ½ cup liquid.
- Place all ingredients in a food processor and process for about 1-2 minutes, or until smooth.
- Adjust seasonings to taste. Garnish with paprika
