This is our basic, go-to hummus recipe. It was created out of a need for a good quality hummus – without oil. Most store brands contain oil, and the oil-free one that I found isn’t always in stock. This No-Oil Hummus is creamy and goes together in just a few minutes. And it will keep in the refrigerator all week to enjoy as a sandwich spread and vegetable dip.
- 3 cups - cooked garbanzo beans (about two 15 oz cans, drained, and rinsed)
- 2 Tbs - tahini
- 3-5 Tbs - lemon juice (adjust to taste)
- 1/2 tsp - garlic powder
Combine all ingredients in a food processor and puree until smooth. Add a tablespoon or two of water to thin the hummus if desired. Salt to taste.
The amount of garlic powder and lemon juice in this recipe is intentionally set a little low, so that you can adjust those flavors to suit your own tastes. Most often, I use 5 Tbs of lemon juice.
Nutrition (per serving): 103 calories, 63% calories from carbohydrates, 20% calories from protein, 18% calories from fat, 3.6g fiber.