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Virtually nonfat, this tasty, oil-free hummus recipe is the healthy antidote to your hummus cravings. You can find a store-bought variation of this no-cook recipe in almost any grocery store, but 95 percent of them are made with added olive oil and tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes to whip up a batch of homemade, oil-free hummus on Sunday that will last you through the week. Enjoy it with crudites, on toast, in wraps, bowls, and more.
By Rip Esselstyn,
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Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.
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Comments (35)
I love the ease and taste of this hummus.
Just rinsing off the chickpeas isn’t gonna help. You need to cook them first beforehand to soften them up. Cooking the chickpeas should always be included in the instructions. Also, instead of saying juice from 1 lemon, just say how much lemon juice. And instead of cloves of garlic, garlic powder is easier to mix with.
I do like the idea of using broth however. I never even thought of that and one could use chicken or beef broth too.
Adding in some finely chopped red onions can add in more flavor and some texture. We like doing that after we’ve cooked the chickpeas in the pressure cooker.
You realize that adding chicken or beef broth defeats the purpose of this recipe right? And canned chickpeas are already cooked.
The recipe calls for canned chickpeas. Those are already cooked.
Very versatile! I added a little garlic vinaigrette which made it a little runny, so I added a whole white potato. I needed something to crunch so I used some of my pickled zucchini slices. Used it to make a delicious summer pasta salad.
Use stock to cook chickpeas and add some liquid aminos directly to cooking liquid. Then use some of the stock (now aqua faba) to blender. Sub roasted garlic for a richer less “bighty” garlic flavor. Also, if you want extra smooth hummus, Yotam Ottolenghi trick of adding baking soda to the cooking liquid and then removing the chickpea skins (which come off easily after cooking with baking soda) is an extra step but very worth while for those who like hummus extra smooth. (But be mindful of the saltiness if you use both baking soda and liquid aminos)
This is a really good base recipe. I like to add lemon juice in place of broth and Mrs. Dash Chipotle plus 1/2 tsp onion powder. There is no “right” way to go … yum to any variation!!
I made this in my Vitamix, tried it first in my food processor, but it wasn’t smooth enough. Came out great in the Vitamix. I added 1 T. tahini, left out the Bragg’s aminos and used salt to taste, plus added about 1 T of green olive juice. We all loved it.
It’s very nice, but dry and to be very honest, I added x2 those of tahini. Think is still a while food fat, so unless you want to lose weight it’s not an iss ue. I’m afraid as nice as it is, I wanted it to taste a bit more authentic.
I’m sorry….what? Your post is a bit confusing
OMG, who would have thought that oil free hummus could be soooooooooo good! As per other comments I used aquafaba in place of water, boiled the chickpeas for 10 minutes and added some baby spinach before blending all together. This recipe is a keeper!!!!
I use aquafaba, bean juice from the can in place of broth. Turns out great!
I followed this suggestion, and boiled the chickpeas (in water) for 10 minutes per another suggestion. Tossed in a handful of fresh spinach and some sun-dried tomatoes…turned out great!
How do you get it really smooth rather than grainy without a powerful blender I don’t have?
You can use chickpea flour, just add some water (or broth, or aquafaba), let it soak for about 10 minutes, cook it for 5 minutes and there you go.
I like to boil my canned chickpeas for about 10 minutes before blending. This helps make them super soft to create the smooth texture. Hope this helps!
Delicious and Quick! I forgot to add the cumin and did water instead of the broth and it is so good! I think next time ill add sun dried tomatoes
for hummus, I will stick with the Israeli recipe I have.
this recipe worked fab for a sandwich spread.
Care to share that recipe?
My kiddos loved this hummus dip which blew my mind! So good and an easy, quick dip.
I boiled the chickpeas & saved some aquafaba juice. I added roasted red pepper, sundried rehydrated tomatoes, salt & water to thin it out. I added 2 tbsps tahini and juice from an olive jar.
This is a great make-ahead recipe and goes really well with almost any veggie stick.
I used to think it was too much trouble to make your own hummus, but after trying this recipe my partner and I make and devour this at least two times a week.
Love the Bragg’s add…
Yum! So delicious yet simple and easy to make.
Good proportions, the base recipe is very nice.
I add a bit more water for consistency, and have added an assortment of herbs or just basil, very tasty either way.
Makes Veges soooo awesome!
Yum!
I can’t get Bragg liquid aminos anywhere in the UK and can’t find an oil free broth either
I got mine at Holland & Barrett healthfood store
I buy mine on Amazon. Not sure if UK Amazon has different stuff.
Here’s a recipe for a vegetable bouillon (broth) powder https://shaneandsimple.com/vegetable-bouillon-powder/. I will never buy broth from the store again, ever.
I looked it up. Marigold do a Liquid Amino, and also I found:
5 liquid aminos substitutes
Tamari. Tamari is a dark flavorsome sauce that is made from fermented soybeans. …(I’d use this)
Soy sauce. Soy sauce is a dark brown (almost black) liquid that adds a lot of savory umami flavor to food. …
Coconut aminos. …
Fish sauce. …
Anchovies.
No idea what liquid aminos are…! I’m also in the UK, so guess that recipe is not for us. Anyone know what we can use instead?
Sounds great