These recipes ditch the oil and use a special ingredient instead.


Oil-Free Vegan Hummus, 3 Ways 

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:

  1. In a high-speed blender, place all ingredients. Blend for 1 minute until a creamy consistency.

Healthy hints:

>> 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. 

>> For more colorful, nutrient-packed recipes, check out my golden caesar dressing, garlickly green tahini dressing, and ruby red bliss balls