I wasn’t planning on doing a post this morning but I just made the best no oil hummus and I have to share the recipe. It is the best oil free hummus I have made or tasted – even if I do say so myself! While on my morning walk today I was talking to my mom on the phone and I was telling her that I like to eat raw veggies dipped in hummus. When I am short on time – which is most days lately I will buy the Engine 2 brand of hummus at Whole Foods. It’s not great tasting but it works in a pinch. I had a little extra time this morning before I needed to get to my daughter’s house so I decided to take 15 minutes and make some home made hummus. Yep that’s about all the time it takes to make hummus at home using canned beans. That is quicker than driving to the store to buy it! Why oh why was I buying hummus that was just ok when I could have been making this?
You will eat a lot more veggies just so you can have a vessel to eat this insanely delicious no oil hummus!
It’s so good you should make a double batch! Hummus freezes well so make some ahead and put it in the freezer for future enjoyment.
Nutmeg Notebook’s Best Oil Free Hummus
- 1 can no salt added Cannellini Beans rinse and drained
- 1 can no salt garbanzo beans drained but reserve the liquid – I didn’t rinse the beans
- 1 teaspoon ground coriander
- 1/2 – 1 teaspoon ground cumin – I used 1 teaspoon but I really like the flavor of cumin start with 1/2 teaspoon and adjust to your personal preference
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon black mustard seeds or 1 teaspoon prepared mustard
- 2-3 tablesppons fresh lemon juice – start with 2 and add more to your personal preference – I like 3
- 6 tablespoons aquafaba – measure from the reserved liquid from the garbanzo beans – adjust to your personal preference adding more or less depending on what texture you prefer.
- Place all ingredients in a high powered blender or a food processor and blend until smooth and creamy! Store covered in the fridge. Serve with raw veggies for dipping.
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