Hummus is one of my favourite things to eat. It is super easy to make and you can have it almost with anything! This hummus is oil-free, and it is still very fluffy and creamy. My tip is to make plenty as it is even better the day after.

TIP FOR COOKING CHICKPEAS

If you prefer to soak and cook your own chickpeas instead of buying them in cans, my tip is to add a tsp of baking soda whilst they are cooking. This will make the chickpeas even more soft as well as reduce the cooking time. In the end, it helps in getting the creamy consistency you get in the store bought hummus’ or the ones using loads of oil. Cooking chickpeas without baking soda, is great for a nice and warm one pot meal, where you want to have a little more texture to the contents of the soup, but to me at least, I simply love that creamy hummus texture.

More yummy savoury dips and spreads

• Gluten-free Muhammara (Vegan Red Pepper and Walnut Dip)
• Roasted Almond Butter
• Creamy Pea and Edamame Spread
• Vegan Wild Garlic Hemp Seed Pesto

Print

Creamy hummus (oil-free)

Yummy and creamy hummus

Course Appetizer, Dip, Dressing, Snack

Total Time 5 minutes minutes

Servings 2 cups

Author Luna Linnemann

Ingredients

• 1 can chickpeas 240 g drained
• 100 ml water *
• ½ lemon (the juice)
• 3 tsp heaped white tahani
• 1 tsp heaped tahini
• 2 tsp cumin powder
• 1 pinch pepper
• 1 tsp garlic powder
• ½-1 pinch cayenne pepper depends how strong you like it

Instructions

• Rinse the chickpeas.
• Add all ingredients to a food processor or high speed blender and blend until smooth.
• Enjoy.

Notes

*It may be that you need to add a little less or more water depending on how soft your chickpeas are.

The post Creamy hummus (oil-free) appeared first on Cumin and Yin.