A tub of homemade hummus is a staple in any healthy vegan refrigerator. I use the classic chickpea blend as a dip, spread, sauce, and dressing, and always have a fresh batch on hand. While most storebought brands contain oil, I’ve found that oil just isn’t necessary to create a creamy, delicious hummus at home (which costs just pennies, by the way). I love adding colorful vegetables like beets and spinach to create beautiful dips worthy of any charcuterie board. Here’s my go-to recipe, and I suggest using it on everything from sandwiches and wraps to sushi, salads, and grain bowls.
Makes about 1½ cups
What you need:
- 1 (15-ounce) can chickpeas, reserving liquid
- ¼ cup aquafaba (the liquid from the canned chickpeas)
- 2 tablespoons lemon juice
- ¼ cup tahini
- 3 garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon sea salt
For the Oil-Free Ruby Red Hummus:
- Add ¼ cup shredded beets
For Oil-Free Golden Hummus:
- Add 1 teaspoon ground turmeric
For Oil-Free Vibrant Spinach Hummus:
- Add ½ cup packed fresh spinach
What you do:
- In a high-speed blender, place all ingredients. Blend for 1 minute until a creamy consistency.
>> Why aquafaba? The chickpea liquid helps create a super creamy and fluffy consistency.
>> If you don’t have a high-speed blender, I recommend cooking the beet before blending to ensure a smooth consistency.