Most of the time when I create a recipe, it’s while I’m food prepping for the week, or I realize I have some spare time to throw something together. This recipe was a quick throw-together and I gotta tell you, and I don’t know why, but these often turn out to be the best!! I had these ingredients on hand and threw ’em together to make a phenomenally delicious and creamy hummus!!
WHAT’S THE SECRET TO OIL-FREE HUMMUS?
Well, I don’t know ‘the’ secret, but MY secret is not to drain the canned chickpeas into a colander, but simply to drain straight from the can after opening the lid. You want to preserve some of that liquid which adds to the creaminess! And ‘that liquid’ is called Aquafaba!
WHAT IS AQUAFABA?
Any vegan cook/chef will tell you that Aquafaba is GOLD. I could literally hug whoever discovered that Aquafaba basically equals egg white in terms of cooking usage. It whips up into a meringue, you can use it in baking, you can use it to make sauces like mayonnaise… it is incredible stuff!
The question shouldn’t be why to cook without oils, the question should be why are we cooking WITH oils? It’s highly processed, adds unnecessary calories, and frankly, we don’t need it. There are PLENTY of good fats in whole, unprocessed foods and we do not need added oils. In the case of hummus, especially this one, you won’t even notice it’s missing! With that said, a little bit here and there won’t kill you.
CAN YOU FREEZE HUMMUS?
Absolutely! Grab those hummus containers that you have saved, make a giant batch of this recipe, and fill your freezer!
WHY MAKE YOUR OWN HUMMUS?
You may think it’s more convenient to just throw a container into your shopping cart. But let me tell you how EASY it is to make your own. Instead of just throwing it into your shopping cart, YOU get to throw the ingredients into a food processor, turn the knob, and BAM, YOU get the satisfaction of having made an INSANELY delicious hummus. It’s CHEAPER because you’re not paying for packaging, marketing, etc. It’s HEALTHIER because you know exactly what’s going inside and the ingredients are guaranteed more fresh. AND, you can control the ingredients. So if you like EXTRA garlic, just throw some extra cloves in. If you like a citrus-y hummus, throw some extra lime or lemon in it. It’s that easy! AAAAND we are avoiding the plastic packaging.
Lime Cumin Hummus
- Food Processor
- 1 15oz can chickpeas
- 1 tbsp tahini
- 1 lime juiced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1-2 garlic cloves
- After opening a can, leave the lid on and drain the liquid. You will want most of the liquid drained, but keeping the chickpeas soaked.
- In a food processor, combine all ingredients. Blend on high speed for 2-3 minutes. This may seem like a long time, but this makes it extra creamy with the addition of the aquafaba.