Oil-Free Original Hummus
We’ve been on a hummus kick lately. Most authentic recipes call for oil to make a creamy hummus which is why many of the storebought brands add oil. We wanted all the creaminess and flavor but wanted to keep it oil free. So we played with some ratios and liquids to get to the Best Oil-Free Original Hummus Recipe. We know you are going to love this recipe.
We love to pair this hummus with veggies, whole wheat pitas, tabbouleh (in a wrap or as a salad), or on a Mediterranean platter or grain bowl. Sprinkling on some herbs and spices, such as Za’atar to enrich the flavors adds a little pizazz and can provide some tasty variations.
In conversations about our way of eating, we are often asked why we create oil-free recipes. We don’t eat 100% oil-free, but we know the benefits of an oil-free way of eating. We have spent countless hours researching plant based ‘diets,’ and one of the top recommendations of plant based doctors is to reduce or eliminate oil to help prevent and reverse the significant American diseases (heart disease, cancer, & diabetes). Oil is stripped of the nutrients during processing, so it is better to get any healthy fats right from the source – nuts, seeds, avocados, etc. – but don’t go overboard on those items either -Dr. John McDougall said it best, “The fat you eat is the fat you wear.”
We know that hummus is packed with protein and adds a smidge of healthy fats with the addition of tahini (a sesame seed paste), so why not make it weekly to add to your meal prep.
We start with slow-cooked chickpeas, but you could easily substitute canned chickpeas, and we mix in traditional and straightforward flavors using our Cuisinart food processor (which made the RV cut). Want to read more about life in the RV? Click HERE!
You can watch us mix up this recipe & share the Slow Cooker Chickpea Recipe over on our YouTube Channel too.
Creamy, dreamy, and delicious without oil
- 3 cups chickpeas *we use homemade
- 2 cloves garlic rough chopped
- 1/4 cup tahini
- pinch of salt (or to taste)
- 6 tablespoons lemon juice
- 6 tablespoons water *you can increase or decrease to desired consistency
Add chickpeas, garlic, tahini and salt to food processor and process for about 2 minutes until well blended and creamy
With the food processor running, drizzle in lemon juice, and then drizzle in water (you can increase or decrease based on desired consistency.
Serve or refrigerate.
Until Next Time,
Eat More Plants!