It’s almost impossible to find grocery store oil-free hummus. Rather than go on a quest to find one, I’d rather just make it at home. And since it’s so cheap and easy it ends up in our refrigerator a lot.
Since I’ve (almost) eliminated mayonnaise from my diet, hummus is a great stand-in, especially on sandwiches. Toasted grainy bread slathered with hummus and chocked full of vegetables is an inexpensive and filling lunch.
Combined with dipping vegetables, pita chips, or crackers, it’s a satisfying snack — even for kids and teens. For a solid year, the only snack my son asked for was hummus and pita chips.
This recipe makes about 2 cups of oil-free hummus, and since it’s so simple to make I usually only make it one garbanzo bean can at a time. This recipe doubles or even triples beautifully — think parties and large gangs of teens descending upon your kitchen — perfect and quick solution.
You can easily substitute whatever canned beans you have on hand. I’ve used navy beans and pinto beans. Every bean has it’s own taste profile, but combined with tahini, garlic, and lemon both the navy and pinto beans worked fine.
Only 7 Ingredients!
Yep, it’s true. It’s a throw-it-all-in-the-food-processor recipe, doesn’t have to be cooked, and it only has a handful of ingredients:
- canned garbanzo beans
- lemon juice
- Soom tahini
- water or vegetable stock
This whole food plant-based hummus recipe is super adaptable, too. If you like hummus lemony, add a little less garlic and more lemon juice. Garlicy? Add more garlic. If you like it thick and chunky, add less water and stop the processor early. If you like it super smooth, just keep it spinning in the food processor for a little extra time.
The tahini, garbanzo beans, and garlic make it hummus. If you want to make other flavors, for example, roasted red pepper hummus, dill pickle hummus, Tex-Mex hummus, absolutely go for it!Print
This whole food plant-based oil-free hummus comes together super quickly and is delicious. With only 7 ingredients, it’s also inexpensive to make and doubles and triples beautifully.
1 14-15 ounce can garbanzo beans, drained and rinsed
2 tablespoons Soom tahini
Juice of 1 large lemon (3-4 tablespoons)
1/4 cup water or vegetable stock
3 garlic cloves, peeled
3/4 teaspoon sea salt1/4 teaspoon cracked ground black pepper (about 10 cranks on the grinder)
Add all ingredients to the food processor fitted with the steel blade. Process for 3 minutes or to desired consistency.
If the hummus is too dry to your liking, add water or stock one teaspoon at a time.
Three product notes: (1) I’ve tried many different tahinis, and the Soom tahini brand is the best I’ve found. It is slightly more expensive, but is made from roasted sesame seeds and is not at all bitter. (2) My lemon lime juicer is about 25 years old, and works just as great today as the day I bought it. (3) My preferred food processor is Cuisinart. They are very good with customer service and it’s easy to get parts for the machine if anything breaks.
Keywords: garbanzo beans, tahini, easy, cheap