Hummus. When it comes to hummus it’s fair to say I’m more than a fan, it’s more of an obsession! This healthy hummus recipe is so quick and easy it’ll makes shop-bought hummus a thing of the past.
I’ll eat it pretty much every day without fail which meant I had to find a way to try and reduce the oil content if I was going to achieve my goal of losing a few pounds. Welcome to the world of oil-free hummus.
I think it’s the addition of the aquafaba (or chickpea goo as I like to call it), but this hummus just ends up being super creamy and light. This means, *YAY* I can eat it to my heart’s content, and I can count it as a healthy snack.
So, What’s in this Oil-Free Healthy Hummus Recipe?
Now, being vegan you’ll almost definitely at some point be asked where you get your protein from. Well, let me help you out a little here. The base ingredients of hummus are chickpeas and tahini (ground up sesame seeds). Which are both great sources of plant-based protein.
The average man needs somewhere in the region on 56g and a woman needs around 46g. One serving of hummus will give you around 8g of protein – sweet!
These are the base ingredients of the Oil-Free Healthy Hummus recipe:
From the base you can add in a whole bunch of stuff for added flavour, the possibilities are endless! In this recipe I’ve added the following:
- Smoked paprika
The rosemary and thyme give this hummus a wonderfully herby flavour which will get the taste buds going for sure. They also have a few bonus health benefits, as if the yummy flavour wasn’t enough!
Rosemary – It’s high in antioxidants and it’s also reported to benefit memory and concentration. It also smells amazing and is really easy to grow in the garden.
Thyme – Great for adding to your RDA of vitamins C and A! This herb also is historically used to treat sore throats and coughs amongst many other things, due to its antibacterial properties.
Like this Recipe?
If you enjoy this healthy hummus recipe don’t forget to leave a review below and share it with your friends!
Quite possibly the best thing since discovering Oreo's are vegan.
- 1 tin (240g) chickpeas
- ½ cup aquafaba, (chickpea goo)
- 3 tbsp tahini
- 2 cloves garlic, (peeled)
- 1 lemon, juice and rind, (use unwaxed if you use the rind)
- ½ tsp sea salt
- ½ tsp smoked paprika
- ½ tsp cumin
- 1 sprig fresh rosemary, (large)
- 1 sprig fresh thyme, (large)
- Drain and measure out the aquafaba from the tin of chickpeas. It will probably be about the right amount but it's worth measuring out for just the right consistency.
- Take the leaves of the rosemary and thyme off the stalks and put those, along with all the remaining ingredients into a blender, liquid first. Blend for a couple of minutes and you’re ready to go!
- I like to make this in the smoothie maker instead of the food processer. I found it gave me a smoother consistency in a faster time, just add the liquid first for easier blending.
- If you find it a bit thick you can add extra water but make sure to add only a little at a time. A little bit goes a long way!
Aquafaba - this is the liquid that is in the tin along with the beans. It's magic stuff with loads of different uses!
Serving Size:1 grams Amount Per Serving: Calories: 285Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 1184mgCarbohydrates: 13gFiber: 3gSugar: 0gProtein: 9g
Nutritional information may not always be 100% accurate and will depend on the exact ingredients used.
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