Oil-free hummus is with a pinch of cumin, and a whole lotta adoration is healthier (and tastier) and any of those store-bought spreads.
- ¼ cup tahini (sesame seed paste)
- ¼ cup lemon juice
- ½ tsp. ground cumin
- 1-2 cloves of garlic, minced
- A pinch of salt
- 1 – 15 oz. (400 gm.) can of chickpeas, rinsed and drained
- 3-4 Tbsp. cold water
- Add the tahini, lemon juice, cumin, minced garlic, and a pinch of salt (1/4 tsp.) to a food processor or blender. Blend until smooth.
- Add half of the chickpeas and continue blending for a few minutes.
- Add the rest of the chickpeas and blend until your hummus is smooth. Test the texture and flavor.
- Add cold water a tablespoon at a time (or substitute with more lemon juice). Blend after each additional tablespoon.
- Garnish with additional ground cumin, chopped parsley or cilantro, sumac, or other toppings if desired.
- Store hummus in a sealed container in the refrigerator for 5 days.
- Hummus is best if made with high-quality tahini. Look for brands that only contain ground sesame seeds and no additional oil.
- You do not need to peel the chickpeas for hummus. If you do, the hummus will be just slightly creamier, so balance that with the effort and how anxious you are for all that yummy hummus.
- Ice cold water helps make hummus lighter. You can also use ice cubes or chips. Be careful to add only a little, blend, and repeat until you get the consistency where you want it.
- Category: On the Side
- Cuisine: Plant-based
Keywords: oil-free hummus