Mmmm hummus.
Anyone who doesn’t have a thing for hummus… do you… why??
For all of us who DO love it, this basic, oil-free recipe will give you a guilt-free outlet for all your hummus desires.
The unfortunate thing about store-bought hummus is almost every brand is high fat and made with oil – the only exception I’ve found is the Trader Joe’s eggplant hummus which was discontinued years ago – and packaged in plastic. But homemade hummus is here, and it’s both simple to make and the ingredients and cheap to buy. Standing at 2.5 times more fiber, half the fat and half the price of a store-bought, branded hummus, there isn’t much of an argument to buy it pre-made.
By homemade, I really mean it with this recipe – while you can just use chickpeas from a can to make it simple, you can also easily cook the beans yourself in an Instant Pot, pressure cooker, or stovetop at home (if you buy in bulk and do it this way, you’ll also be promoting that zero-waste life!). I also use whole sesame seeds rather than buying tahini (again, avoiding oil and more plastic packaging).
Fortunately homemade does not have to mean complicated. I’ve looked at quite a few homemade recipes and many of them seem to make it more complicated than it needs to be – like de-shelling the garbanzo beans or roasting the garlic – which you can do, but it will make the process a bit more labor-intensive and somewhat less approachable, especially if you want to have hummus around regularly.
This plain, classic hummus is:
- Smooth
- Light
- Creamy
- So good on its own, BUT…
You can also explore adding other ingredients to mix it up – eggplant, roasted red pepper, sun dried tomato, spinach & artichoke, beet, roasted garlic, jalapeno, herb mix – the possibilities are endless!
If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
Easy Homemade Oil-Free Hummus
Equipment
- Blender
Ingredients
- 3 cups cooked garbanzo beans two 15oz cans or 1 cup dry
- 3/4-1 cup aquafaba cooking water or can liquid
- 2-4 cloves garlic
- 4 tbsp whole sesame seeds
- 1 whole lemon, juiced ~3-5tbsp
- 1/4-1 tsp ground cumin
- 1/4 tsp paprika
Optional Additions
- 1/2 tsp cayenne
Instructions
- Combine all ingredients, starting with the smaller amounts of each (i.e. 3/4 cups aquafaba, 2 cloves garlic, etc.), in a small blender
- Blend on low, then increase speed of blender to high
- Blend until smooth (about 30 seconds), then taste and add more seasons to taste (or add other exciting ingredients as you desire)
- Serve with bread, on sandwiches, with veggies, or spoon into your mouth by itself
- Enjoy!
Varieties!
- Roasted Beet Hummus
- Roasted Red Pepper Hummus
- Eggplant Hummus - Bake 1 eggplant whole at 400 for 35-45 minutes until wrinkly and very tender (I used 40); let cool, peel off skin, cut off stem and rough chop before blending with all other ingredients
- Spicy Jalapeno Hummus - Using 2-3 whole jalapenos, optionally remove seeds and pith, blend with everything else for a smooth hummus, or blend half, finely dice the rest and fold it in after blending for some texture.
- Spinach Hummus - Blend 1-2 cups fresh spinach leaves with everything else.
- Roasted Carrot Hummus - Roast 4 medium carrots whole at 400 for 30 minutes or until completely soft; rough chop and blend with everything else.
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