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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.

oil-free hummus

Ingredients

  • 2 cans chickpeas, rinsed and drained
  • 3 cloves garlic
  • Juice of 1 lemon
  • 2 teaspoons ground cumin
  • 2 teaspoons Bragg Liquid Aminos
  • ¼ cup water or vegetable broth

Instructions

  1. Blend all ingredients into a thick paste.
  2. You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant
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Comments (35)

(4.92 from 25 votes)
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Sharon King2 days ago
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I love the ease and taste of this hummus.

Sarah6 days ago
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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.

Ann16 hours ago
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You realize that adding chicken or beef broth defeats the purpose of this recipe right? And canned chickpeas are already cooked.

Vic2 days ago
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The recipe calls for canned chickpeas. Those are already cooked.

MorgenS1 week ago
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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.

Mark1 week ago
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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)

Dixie4 weeks ago
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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!!

Tierny Tassler1 month ago
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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.

Dee1 month ago
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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.

Lisa1 month ago
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I’m sorry….what? Your post is a bit confusing

Rhonda1 month ago
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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!!!!

Brenda L Rolfe1 month ago
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I use aquafaba, bean juice from the can in place of broth. Turns out great!

Bryn Cunningham1 month ago
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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!

Numa1 month ago
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How do you get it really smooth rather than grainy without a powerful blender I don’t have?

Anita1 month ago
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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.

Grace1 month ago
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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!

Shannon Jones2 months ago
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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

Cedars2 months ago
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for hummus, I will stick with the Israeli recipe I have.
this recipe worked fab for a sandwich spread.

Nicole2 weeks ago
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Care to share that recipe?

Nicole2 months ago
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My kiddos loved this hummus dip which blew my mind! So good and an easy, quick dip.

Sherry Reader4 weeks ago
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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.

Merry2 months ago
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This is a great make-ahead recipe and goes really well with almost any veggie stick.

ian h.2 months ago
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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.

Guy L.2 months ago
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Love the Bragg’s add…

JY2 months ago
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Yum! So delicious yet simple and easy to make.

StephanieD2 months ago
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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.

Jennifer2 months ago
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Makes Veges soooo awesome!

Andrea2 months ago
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Yum!

Oliver2 months ago
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I can’t get Bragg liquid aminos anywhere in the UK and can’t find an oil free broth either

Scottie1 month ago
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I got mine at Holland & Barrett healthfood store

Kelly M1 month ago
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I buy mine on Amazon. Not sure if UK Amazon has different stuff.

Christine1 month ago
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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.

lorna1 month ago
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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.

lorna1 month ago
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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?

Polly Fulford2 months ago
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Sounds great

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The Best Oil-Free Hummus

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Rip Esselstyn

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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