Make the best oil-free hummus! Watch Dreena’s video for tips on making delicious, creamy hummus with prep and storage tips.
Making oil-free hummus is darn easy.
But, there are a few tricks that make it creamy, extra tasty, and also save you time with hummus prep.
The past couple of weeks I’ve felt inspired to just jump on facebook and do live videos of my food prep.
It’s kind of liberating not to fuss about setting up the lighting, proper video, have all ingredients prepped and ready (mise en place), and my kitchen in an orderly manner!
You can find a number of oil-free and homemade hummus recipes in my books and on this site. Everything from Artichoke White Bean Hummus to Spiced Sweet Potato Hummus to Green Chickpea Hummus. There’s even a full hummus chapter in ed&bv.
After all, #hummusisafoodgroup so we need flavor options!
But, what I wanted to show you in this video is how to prep hummus without a recipe. How you can work with the ingredients you have, and taste to tweak as you go.
This homemade hummus is similar to my Hummus 101 recipe, so it has traditional ingredients in an oil-free hummus.
But, as you’ll see in this live video, there are a few KEY elements that can really elevate your hummus recipe from being “good” to being “GREAT”: including how to get that creamy consistency without adding oil to your hummu.
I’ll be doing more live videos like these on facebook so follow me there if you haven’t already.
And, share your favorite take on oil-free hummus in the comments.
Hope you find the video useful. Enjoy! x Dreena
HUMMUS 101 from Plant-Powered Families
Ingredients
- 4 cups cooked chickpeas rinsed and drained, if using canned
- 1/4 cup tahini or more, if you like it even nuttier!
- 2-3 tbsp nutritional yeast optional; see note
- 1 medium clove garlic sliced or quartered (see note)
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 4-5 tbsp freshly squeezed lemon juice to taste
- 2-4 tbsp water
Instructions
- In a food processor, combine the chickpeas, tahini, nutritional yeast, garlic, sea salt, black pepper, lemon juice, and 2 tablespoons of the water, and puree until smooth, adding 1–2 tablespoons water to thin as desired. Stop to scrape down the sides of the bowl a few times, and continue pureeing until very smooth. Season to taste with additional salt, black pepper, and/or lemon juice, and serve.
Notes
This post was originally published in 2020 and updated for 2023.
Nicolann Miller says
I discovered your Plant-Powered Families book. My family loves every recipe I have made from there! You really have a keen sense of taste. Thank you for taking the time to create and share your amazing recipes!
Dreena says
Hi Nicolann, I’m late to your comment. Thank you so much for saying that, I appreciate it and so happy you are enjoying PPF!
nina says
Where is the recipe so we can print it out ?
Dreena says
Hi Nina, it in the link when I mention it’s based on the Hummus 101 recipe from my Plant-Powered Families book. There’s a back to school post with that recipe in it.
Susan says
I love your book “Plant-Powered Families”. I make the Red Lentil Hummus approximately twice a month. Watching your video today, I learned that we can freeze hummus! I also I will definitely investigate Sumac Spice.
I want you to know that I make your “Chickpea Salad” weekly. I make a double batch which gets me through the work week. I add raisins for fun. Thank you, Dreena!
Dreena says
Hi Susan and thanks for the feedback. So happy you love the red lentil hummus recipe. I did a video of the chickpea salad the other day and will post that here too. Thanks for the lovely note!