Perfect Hummus

This perfect hummus is your salad’s best friend. Great for wraps, dips, salads and sides. This is a no oil, completely clean recipe that I make every week. We often have it as a dip for celery and baby carrots, but my absolute favorite way to eat this is layered on a salad with salsa and roasted beets. I’ve even spread it on cold roasted sweet potatoes with a dash of parsley flakes for a mouth-watering treat.

This is Esselstyn-friendly, as there is no salt and no oil.

Start with 2 cans of chickpeas (or garbanzo beans, you say tomato, I say tomahto) and drain them well.

Pour into your blender (I’d be LOST without my Vitamix) and add lemon juice, onion powder and garlic powder. Drizzle a little water in to start- I like my hummus thick. If your blender needs more water to mix, add it slowly. We’re not making chickpea soup 😂

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When the consistency is lump-free and just barely pour-able, transfer to a refrigerator-safe container. This will keep well for about a week.

I’ll add parsley flakes, paprika, or even a bit of crushed chili pepper flakes for zest, depending on how I’m serving it. It’s endlessly portable, I’ll put mine in 8 oz Ball jars like these to take with us for lunches. They’re short enough that baby carrots can easily scoop down inside, and hold just enough hummus to ensure each person is satisfied.

Perfect Hummus

Oil-free, delicious, perfect hummus for wraps, salads, dips and more.

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Prep Time: 10 minutes minutes

Course: Side Dish, Snack

Cuisine: Mediterranean

Keyword: chickpeas, esselstyn, garbanzo beans, nooil, oilfree, plant-based, vegan, vegetarian, whole food

Servings: 8

Calories: 122kcal

Author: Crystal Pirri

Ingredients

• 3.5 cups chickpeas canned, drained
• 1 lemon juiced
• .5 tsp garlic powder
• .5 tsp onion powder
• 1/2 cup water to mix

US Customary - Metric

Instructions

• Add all ingredients to blender. Slowly add more water if too thick, but not enough to make it runny. 
• Scoop into covered container, keep refrigerated up to 1 week.
• Serve with a dash of paprika and a sprig of parsley for garnish.

Nutrition

Serving: 0.25cup | Calories: 122kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Potassium: 227mg | Fiber: 5g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 8.1mg | Calcium: 39mg | Iron: 2.2mg

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Photo credit Mattie Hagedorn