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. 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 then 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? Updated blog post with new photos 08/01/2022Jump to Recipe
You will eat a lot more veggies just so you can have a vessel to eat this insanely delicious no oil hummus!
I like to use a combination of garbanzo beans and cannellini because it creates a very creamy smooth hummus.
We made a very short video to show how quickly you can make hummus at home.
Cannellini beans – any small white bean or use all garbanzo beans – home cooked are even better.
Black Mustard Seeds – any kind of mustard seeds or use a grainy prepared mustard like Westbrae.
Aquafaba – is the broth from the cooked beans – use vegetable broth or water
Try different spices to change up the flavor and customize it to your personal preferences.
High Powered Blender – use a food processor instead.
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. Try using Souper Cubes for freezing dips, sauces, grains, beans and more.
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How To Enjoy Hummus:
Raw vegetable dippers, slices of baked potato, air fried potato slices or Mary’s Gone Crackers.
Give yourself a big scoop of hummus on your chopped salad.
Perfect with an Oil Free Falafel Pattie.
Make a salad dressing by thinning hummus with some lemon juice, balsamic vinegar, salsa or vegetable broth and use as a salad dressing.
Enjoy some on a veggie wrap made with lightly steamed Swiss Chard stuffed with hummus and thinly sliced vegetables and some cooked sweet potato. Or a sandwich with lots of fresh vegetables, baked tofu and crispy lettuce.
Use in Fresh Spring Rolls along with fresh vegetables and herbs.
Wonderful topping for a hot baked potato with a side of steamed broccoli.
Cut small red or Yukon Gold cooked potatoes in half, scoop out some of the middle and fill with hummus. Chill and sprinkle with fresh chives for a cute little appetizer.
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 tablespoons 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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A Nutmeg Notebook Online Course. Beautiful Chopped Salad Course Link
Tami Kramer’s Beautiful Chopped Salad Course includes a complete full color 40+ page recipe PDF eBook and 12 instructional videos. In the course Tami will teach you how to batch prep salads, what to shop for, and tips to ensure that your stored salads will last for a week. She will share different methods for chopping salads, and all the details about how she tops these beauties. Included are 25 different ways to top a chopped salad, 5 oil free salad dressings, gluten free croutons and crunchy toppings, hummus, salsa’s and more! Please enjoy the course videos at your own pace. There are approximately 2 1/2 hours of instruction spread over the 12 individual topic videos. When completed you will be well on your way to enjoying these beautiful, chopped salads as often as you wish, perhaps even daily as Tami does.
We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl salad bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping
Wow, this is different and I can’t wait to try it! Thank you, Tami ☺️
It is so goo Edith!
good luck with the birth of those babies!
Thank you – we are so excited about the twins!
Looks great Tami! We’re up north helping with grandkids but we have our own place and kitchen – I’m going to make this today so I have extra great stuff around! Thank you!
Awesome Sheryl – enjoy!
Thank you, Tami!!
Happy Mother’s Day 🙂
Thank you so much Claudia and Happy Mother’s Day to you too!
Congratulations!! 😀 You’re going to be such a busy Lita! (that’s what your baby granddaughter calls you, correct?) Love all your recipes, Tami!
Hi MaryEllen – yes our granddaughter calls us Lita and Lito! I am so glad you enjoy the recipes – I love sharing them!
Happy Mother’s Day!
Thanks for the hummus recipe, Tami! I added 3 oz sun-dried tomatoes and extra lemon juice and garlic powder. I used yellow mustard powder instead of black mustard seeds (couldn’t find at the store). The hummus is tasty! Thanks again for sharing your recipe!
HI Jan – those changes sound great – I like sun dried tomatoes in hummus too.
This looks delicious, Tami. Adding cannellinis makes sense – I think they’re so creamy on their own. I will try this! Have a wonderful Mother’s Day on Sunday. So glad Katy is feeling even a little bit better – hope this keeps improving!
I hope you like it Colleen – I ate it all already! It is so good. Happy Mother’s Day to you!
I’m making this today to take to my family’s Mother’s Day party. I’ll be using brown mustard seeds, since I have them at home. Also bringing How Sweet It Is (SAD folks love this too!), and CRAM muffins. Have a wonderful day!
Colleen that is wonderful! I love all the things you are making!
Happy Mother’s Day to you!
Excellent hummus! So flavorful! Thanks for publishing! Oh! Happy Mother’s Day to you too!
Hi Natasha – I am so glad you liked it! Hope you had a lovely Mother’s Day! Tami
I was listening to KVMR yesterday and heard you talk about your blog and background. What a great site! I have been following the Bright Line Eating program and have lost 25 pounds. I’ve been thinking about going with an even more plant based diet and phase out animal protein. I am delighted to have access to the wonderful recipes and shopping lists.
Hi Ann – I am so delighted that you listened to the radio show. That was so much fun! Welcome to the wonderful world of plants – this lifestyle is a wonderful choice with no bad side affects! It’s wonderful for your body, the planet and the animals. I am so happy you found my blog and hope you will enjoy the recipes here. Keep in touch and let me know how you are doing and I am happy to answer your questions if I can.
Get Healthy one meal at a time!
Where do you find black mustard seed? Can you recommend a substitute? Thanks!
I buy them at an Indian grocery store but have also seen them at Whole Foods. You could use regular mustard seeds – the black just look pretty. Most grocery stores will have mustard seeds in the spice section. Happy Cooking!
I have serious IBS-D cannot eat raw food…. can u suggest anything else besides raw salads
If you are asking for something to eat with hummus instead of raw vegetables I have some ideas. I love it on a baked potato – take a hot aked potato and put some hummus on it and top it off with steamed broccoli – so good! If you take small Yukon Gold baked potatoes that you chill then cut in half and using a melon ball utensil or a small spoon to hollow out a detent you can fill it with hummus. This makes a wonderful appetizer! I also like hummus with this oven roasted vegetables. https://www.nutmegnotebook.com/posts/sheet-pan-roasted-vegetables-no-oil/
Wanted to let you know that I purchased a 15” Holland chopping bowl and love chopping salads now .while cleaning my bowl I noticed a 1/2” crack around the top rim. I wrote and sent photos to Kory and he is sending me a new one next week – no questions asked – very happy with the outcome . Love your videos
They have the best customer service. I am so happy but not suprised that Kory took good care of you.
Do you have a favorite beet hummus recipe?
You can just add cooked beets to this one and adjust the seasonings to taste.
How long do you think this would stay good in the fridge after making it? I’m just one person. Would a week be too long?
I keep it for a week in the fridge no problem. You can freeze hummus too. So you could make a full batch and then freeze half of it. When you thaw it out it might separate a little but just give it a stir and it’s fine.