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Janelle Carss

Oil-Free Hummus

If you want hummus but not the excess calories, you'll love my Oil-Free Hummus recipe! It's just as fluffy, creamy and smooth as the regular stuff, but a little lighter on the oil and on your wallet, too.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups approx.
Course: Appetizer, Snack
Cuisine: Middle-Eastern
Ingredients Equipment Method Video

Ingredients
  

  • 1 15 oz can of chickpeas about 2 cups cooked chickpeas
  • 1 to 2 garlic cloves, minced
  • 4 tbsp drippy tahini
  • juice of 1 large lemon
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • 4 to 6 ice cubes

Equipment

  • 1 Food processor

Method
 

  1. Add the drained and rinsed chickpeas to the food processor, plus the garlic, tahini, lemon juice and salt. Process on high speed until starting to form a paste; it will probably look a bit chunky or grainy at this point.
  2. Continue blending and add the ice cubes one at a time. This will make the hummus fluffy and creamy. Once it's reached your desired consistency taste it and adjust seasonings as needed.
  3. Transfer to an airtight container or jar, keeps in the fridge for a week.

Video