Super easy to make oil-free hummus that is really creamy and smooth. Ready in less than 15 minutes and requires only 6 simple ingredients!
I am definitely on a hummus high right now. One way or another, I always include it in every of my meal. ( I am literally snacking on some hummus and chips while writing this post 🙂 )
As homemade hummus is wayyy cheaper than the store bought ones, I am determined to create the best healthy hummus recipe that is quick and easy. Most importantly, NO PEELING OF CHICKPEAS NEEDED. From what I gathered from my past experience, there is no significant difference between peeled and non-peeled chickpeas.
Jump to:
What you will need
- Feel free to use chickpeas made from scratch or canned chickpeas.
- The garlic can be substituted with garlic powder.
- Lemon juice is recommended, but other options that will work well includes lime juice or even rice vinegar.
- If you really cant tolerate tahini and prefer to make it without them, add 2 tbsp of olive oil in place instead.
Top tips in making hummus
- Be sure to use chickpeas that are soft and mushy - If you are using canned ones and have extra time, I recommend boiling them for 20 minutes are until they are quite soft. However, this is a totally optional step.
- Be sure to blend it enough - I used to be impatient and stop blending as soon as a puree like texture forms. Just by blending them for another few minutes, I definitely see the difference in texture. The hummus is much smoother and creamier.
- Use ice cold water - I do not know the science behind that, but using ice cold water has definitely stepped up my hummus game ! But if do not have ice water on hand, using ice works well to, just make sure to use a high performance food processor / blender ( like vitamix ) so no chunks of ice will be left in your hummus !
How to use it ?
- Spread it on toast
- Use it as a pasta sauce. Feel Good Foodie has a great hummus pasta recipe.
- It is perfect as a salad dressing. Simply thin it with some lemon juice and water until desired consistency. Then, add a pinch of salt to taste.
- And the most obvious one, use it as a dip. You can literally dip anything in it, from raw veggies to chips.
❔ Commonly asked questions
Yes, you can ! Store leftover hummus in an airtight and freezer safe container. Optionally, top it with a thin ( key point : thin ) layer of olive oil to help hummus retain its moisture. It can be stored in the freezer for up to 3 months.
When you are ready to enjoy it, simply let it thaw and give it a good stir. You can even take the extra step by blending it for a few seconds to restore its creaminess.
In my opinion, no. I had tried using both peeled and unpeeled chickpeas, but the peeled ones does not actually make a huge difference. Oh and who have the patience to peel the chickpeas one-by-one ? Definitely not me 😉
🍽 More vegan dips recipes
📖 Recipe
Healthy Hummus Recipe
Ingredients
- 1 15 oz can chickpeas ( or 11/2 cups cooked )
- ¼ cup tahini
- 2 tablespoon lemon juice ( juice of ½ lemon )
- 2 garlic cloves
- ½ teaspoon cumin powder
- salt, to taste
- 3-5 tablespoon ice cold water
Instructions
- In a high speed blender or food processor, combine tahini, 2 tablespoon of ice cold water and lemon juice. Process for about 30s or until a whipped cream kind of texture is formed.
- Add in the rest of the ingredients and blend for about 3 minutes, or until the smooth hummus forms. You may need to stop the blender occasionally to scrape down the sides. Add more water, if needed to reach desired consistency.
- Enjoy it however you like !
Notes
Join the discussion !