Delicious Oil-Free Hummus

Who doesn’t love a good hummus recipe!? It’s just so easy to make and such a satisfying alternative to junk food dips out there. We love it on Kale Lemon Sandwiches, dolloped on top of salads, nestled inside of collard wraps or next to a plate of cold, raw veggies. Our toddler eats hummus for her morning snack with carrots, jicama, sugar snap peas, celery, daikon radishes (raw, yep she loves them!), raw broccoli and well… most of the time she uses her hands to scoop it into her mouth when the skinny carrot sticks and pulled-apart veggies take too long.

Then again, who doesn’t love a good OIL-FREE hummus recipes!?! I know I do, I’m always on the lookout for good oil-free alternatives to foods that are usually full of it, and still taste good too! This is a good plain hummus recipe but we also love Oil-Free Buffalo Wing’ish Hummus too!

I really like this recipe because it uses sesame seeds instead of tahini… I don’t know what it is about me and tahini but I always taste something funky when I use it. Some recipes, I don’t notice it but in hummus recipes, I do.

Delicious Oil-Free Hummus

I found this recipe on The Veggie NP: Plant-Based Health Care ‘s Facebook page. I tweaked it a bit to suit our taste, it’s a really great recipe! I doubled it and send a big container to work with my hubby.

Delicious Oil-Free Hummus 

** Combine in a strong blender:

  • 1/2 c ground sesame seeds (or tahini if that’s all you have) – Put the sesame seeds in the dry blender first, and grind, then add the rest of the ingredients.
  • 1 15 oz can garbanzo beans, reserve liquid OR 2 cups cooked garbanzo beans 
  • 1-3 clove garlic
  • 1/4 – 1/2 tsp salt
  • 1-2 Tbsp parsley flakes
  • Juice of one + lemons (or 3-4 Tbsp lemon juice) – I like lots of lemon in mine so I added extra, start with one and test to see if you want more
  • Dash of cayenne pepper (optional but really adds a nice taste!)
  • Blend until smooth, and serve!
  • Note: Use enough liquid from canned Garbanzos to get the consistency you want: thick for sandwich spread, thinner for a vegetable dip, etc. If you’re using cooked garbanzo beans, use the cooking liquid or water if that’s all you have.

Grind those sesame seeds first! Or if you’re using tahini, add with all other ingredients :-)

Add chickpeas and all other ingredients and blend well

Adjust seasonings…. as you can see I added more cayenne, lemon and parsley flakes


Related Posts Plugin for WordPress, Blogger... Tags: , , , , , , , ,

Comment 8 Replies

Your Information

  1. Jamie @ Thrifty Veggie Mama Reply

    My kids love hummus! I need to start making it more often!

    • It’s so easy and you can make so many flavors! I’m trying a Pizza Hummus this week, I’ll post it if we like it!

  2. Pingback: Pizza Hummus | Kid Tested Firefighter Approved

  3. Sueann Reply

    I would just like to say, thank you for this blog! I’m new to the Vegan world, this is our first vegan week. I thought I was losing my family there for a while. They were really thinking moms gone crazy. I have a happy heart now that I found these “normal” foods. Thank you! I can continue on our vegan way. :) sueann-

    • Hi Sueann! Welcome! So glad you’re enjoying the blog, hope things are still going well in your kitchen! :-)

  4. Pingback: Curried Quinoa and Adzuki Bean Burger Wraps | Kid Tested Firefighter Approved

  5. It’s not really oil free if you grind up a bunch of sesame seeds or add tahini. The oil content of the sesame seeds is the same. Try making it without those things–it’s really delicious and then truly oil free.

    • Yes, technically there is still an oil component in there with the sesame seeds. I am not really that fond of tahini so I’ve been leaving both out lately and you’re correct, it is yummy!