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oil free hummus

Creamy Oil Free Hummus

Emily
Smooth and creamy, packed with flavour but with no oil.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine Lebanese
Servings 5

Equipment

  • Food Processor

Ingredients
  

  • 1x 400g tin chickpeas (drained but reserve liquid)
  • 1 tbsp tahini
  • 2-3 tbsp lemon juice (fresh preferred but bottle is fine)
  • 2-3 garlic cloves
  • 1/2 tbsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp chickpea liquid (aquafaba)

Instructions
 

  • Drain your chickpeas over a bowl and reserve the liquid. Rinse the chickpeas but don't worry about drying them off.
  • In a food processor, add the chickpeas, tahini, lemon juice, garlic cloves, cumin and paprika. Blend. It will be quite sticky and chunky.
  • 1 tbsp at a time, add the reserved chickpea liquid (aquafaba) until the mixture is to your desired thickness. You might need more than than 4 tbsp - just judge it as you go!
  • Decant the hummus into an airtight container. Keeps for around 7 days in the fridge or in the freezer for 1 month.

Notes

Serving size: 1/5 recipe Calories: 107 Fat: 3.7g Saturated fat: 0.5g Carbohydrates: 11.1g Sugar: 0.5g Fiber: 4g Protein: 5.8g
Keyword oil free hummus