Homemade Oil-free Hummus
Cheaper than store-bought and just as delicious! This simple, fluffy homemade oil-free hummus recipe is perfect as a dip with pita chips, veggie sticks or as a spread.
Servings: 16
Calories: 35kcal
Cost: $1
Equipment
Ingredients
- 15 ounces canned chickpeas about 1 ½ cups, drained (reserve liquid) and rinsed
- 2 tablespoons aquafaba liquid from cooked chickpeas
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon white wine vinegar
- 1-2 cloves garlic
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 ice cubes
Instructions
- Add all ingredients, except ice cubes, to a food processor. If you have a high speed blender than can handle very thick recipes, then you can use that, too.15 ounces canned chickpeas, 2 tablespoons aquafaba, 2 tablespoons lemon juice, 2 tablespoons tahini, 1 teaspoon white wine vinegar, 1-2 cloves garlic, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
- Process until mostly smooth. Stop the processor and scrape down sides of jar. Add ice cubes and process again until ice cubes are completely blended in to help the hummus get extra fluffy.2 ice cubes
- Adjust salt and pepper, to taste.
- Serve with raw veggies or pita chips.
Video
Notes
Homemade hummus will continue to thicken as it cools in the refrigerator.
Hummus freezes well! Put in an airtight container and freeze for up to 3 months.
This recipe makes about 2 cups (16 ounces) of hummus.
Nutrition
Serving: 2tablespoons | Calories: 35kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
