mmm…super creamy hummus without adding any oil? Yes, it is possible and it is DELICIOUS. If you haven´t tried hummus or you still didn´t find a recipe that convinced you, then give this oil-free hummus a try. I´m sure it won´t disappoint you. This hummus recipe is rich in B1, folate, calcium, copper, iron, selenium, zinc, magnesium, manganese and phosphorus.
Raise your hand if you think hummus is a must in your fridge and in your live! 👋🏻👋🏻👋🏻 Yes! I can feel you guys!
I know there are a lot of hummus lovers out there, vegans or not. So it was about time to come up with a not only good, but a VERY GOOD hummus recipe. One that could satisfy even the pickiest hummus-monster and that could change the mind of the naysayers (ahem-ahem…hi babe 🙋🏻 ). Yes, my non-hummus-lover boyfriend tried this recipe and gave it a thumbs up, so I know it´s a good one.
And now it´s when I would like to tell you that you can make this recipe in 5 minutes. Sorry guys, not happening.
Here is the thing: if you want the creamiest oil-free hummus, you will have to invest some more time in the kitchen. But I promise you, it is definitely worth it. The key to the creaminess of this hummus is…PEELING the chickpeas. What? That´s it? Yeah, it´s that simple. Again, this takes some time. But it is DEFINITELY worth it. Look at the difference in texture between the picture at the beginning of the post and this one:
Do you see the difference? 👌🏻 Here is the way I do it:
Place the chickpeas (cooked or canned, never raw!) in a bowl with warm water. Start rubbing them in between your hands or with your fingers. I actually begin using my hands and during the middle of the process, I go one by one, rubbing each chickpea in between my fingers. That way I make sure I’m getting rid of all (or most) of the skins.
Many people say that this process becomes much easier by adding some baking soda to the chickpeas and warming up the mixture in the stove for a few minutes. Then, rinse and rub. Honestly, I didn´t have much trouble doing it my way (without the baking soda). The skins came off pretty easily. I have tried my method with both, canned and homemade chickpeas and it worked well both times. I was curious though about the baking-soda method so I gave it try, and honestly, I didn´t like it. The chickpeas weren´t that much easier to peel and the hummus tasted kind of bitter and soapy. So I personally wouldn´t recommend it.
Another thing I’ve noticed by peeling the chickpeas is that the flavor of the hummus is much better. It tastes milder, which is a good thing for those who don’t like the taste of chickpeas.
Another key factor to the creaminess in this oil-free hummus is the tahini. It adds such a smooth texture and rich flavor. If you want to skip it to make a low-fat version, go ahead. But if you are making hummus for a party or when you have friends over, I highly recommend to not skip the tahini. Otherwise, the flavor and texture might vary quite a bit from the original version. I make it often without tahini and I like it as well, but those used to eat the traditional recipe (with tahini and oil) might think the flavor is not flavorful. Just a recommendation 👍🏻.
Yield 2 cups approximately
Super creamy, low-fat and oil-free hummus. A lower-fat version of the traditional hummus, without any added oils but with all the flavor and an amazing thick and spreadable texture.
- 2 cups (330g) cooked chickpeas
- 3 tablespoons of tahini
- 1/4 cup (60ml) water
- 1 and 1/2 teaspoon of salt
- 2 tablespoons lemon juice
- 1 clove of garlic, minced
- Place the chickpeas (cooked or canned, never raw!) in a bowl with warm water. Start rubbing them in between your hands or with your fingers to get rid of the skins.
- Add the peeled chickpeas to a food processor with the rest of the ingredients and blend until smooth.
- Serve with your favourite toppings. I added smoked paprika and chili flakes.
- You can keep it in an air-tight container and in the fridge up to 4 days.
Cuisine gluten-free, soy-free, nut-free