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?
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Healthy Oil-Free Hummus Recipe – Rosemary & Thyme
- Food Processor
- Sealable jar
- 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 the aquafaba from the tin of chickpeas. It'll 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!
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