oil free hummus

In a pinch? Make these easy hummus wraps for lunch, dinner, or even your afternoon snack! They're filled with tasty veggies and delicious homemade hummus.

Easy Hummus Wraps

tortillas or spinach wraps

hummus (or more if you like!)

lettuce, kale, or spinach leaves

red cabbage

carrot (sliced)

cucumber (sliced)

zucchini (sliced)

avocado (sliced)

Prepare vegetables. Microwave the tortilla for 30 seconds or heat on stove top to make it soft.

Add 2 tablespoons of hummus to each wrap and spread it around. Next, add your leafy greens. Finally, add all other veggies on top.

Roll the tortilla and seal it closed. Enjoy right away or in a few hours! Keeps in the fridge for 1-2 days.

Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe - Vegan and Gluten-Free

15.5 oz can chickpeas (or

pumpkin puree (or substitute sweet potato

ancho chile powder chili

smoked paprika

chili powder blend (, the one use use to make chili stew with)

garlic powder

onion powder

jalepeno white balsamic (or substitute apple cider vinegar,

salt (or

Puree the beans and pumpkin together in the bowl of your food processor until smooth.

Add the seasonings and blend again until creamy.

Leave out what you will eat now and store the rest in the fridge or freezer.

https://www.youtube.com/watch?v=KX-rFXVG6SA

It’s that time of year again! Pumpkins are abundant, so I’m always looking for a great recipe for a healthy snack to get my pumpkin fix – without any oil. 

These Ancho Chile Pumpkin Hummus and pumpkin pie hummus make healthy and easy snacks that are perfect to celebrate the beautiful colors of fall!


Get the full recipe for the savory pumpkin hummus here: https://healthyslowcooking.com/pumpkin-hummus/

The pumpkin pie dessert hummus recipe is here: https://healthyslowcooking.com/vegan-pumpkin-pie-dip/

Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe and a Pumpkin Pie Dip

A creamy hummus that&#39;s great as a healthy appetizer, snack, dip, and more. Try this basic recipe or make it your own with a variety of flavor ideas!

Hummus (Oil-Free)

garbanzo beans (or about 1 1/2 cups cooked)

aquafaba* (more/less to desired consistency)

lemon juice (about 1 1/2 lemons)

Tbsp. tahini (good quality)

garlic,

coconut aminos (optional, but recommended)

cumin

fine grain salt (more/less

Open the can of garbanzo beans and reserve 1/4 cup aquafaba.* Then rinse and drain garbanzo beans.

Add all ingredients to a high-speed blender or food processor. (Start with about 1/8 cup aquafaba and add more as desired.) Blend until creamy, about 20-30 seconds. Taste and adjust flavors if desired.

Store leftovers in a sealed container in the refrigerator.

A beautiful 2-step beet hummus for non-beet lovers that can me made in less than 10 minutes. Oil-free and flavored with garlic, lemon and tahini. Great for dipping veggies, topping salads and spreading on sandwiches.

Plant-Based Beet Hummus

beet (fresh

chickpeas (drained)

water

tahini

lemon, juiced (or 2 Tbsp lemon juice)

garlic (or 1 Tbsp minced garlic)

1/ tsp black pepper

Cook Beet

You can skip step 1 if you are using a canned beet. If using a fresh beet, pierce the beet several times with a sharp knife. Wrap loosely in microwave safe parchment paper and place in a microwave safe bowl. Microwave for 3 minutes, or until slightly squishy. Let cool, unwrap and then slice into quarters.

Blend

Add all ingredients to food processor. Blend until smooth, stopping to scrape down sides as needed. If too thick, add water 1 tablespoon at a time.

Enjoy

Enjoy with fresh veggies, whole grain pita bread or as a spread on sandwiches and wraps.

This Low-fat Vegan Pizza Hummus is oil-free and is amazing with a spoon, on chips, on toast or any other way you can think of.&nbsp;

Low-Fat Vegan Pizza Hummus

15 oz cans garbanzo beans, drained & rinsed well

tomato puree/sauce

fine sea salt

oregano

basil

red pepper flakes

lemon juice

(32 grams) runny tahini

Optional toppings: olives, fresh basil, red pepper flakes

Drain and rinse the beans and add them to a food processor. Process until they are basically broken up and mashed. Add the tomato puree only and blend again until really smooth.

Add the remaining ingredients and process until completely smooth. Scrape the sides and let it go for several minutes. I let mine go for at least 5 minutes or longer until it was creamy dreamy smooth. That's the key to getting that silky smooth texture. The longer you blend, the smoother it will get. Taste and adjust any spices if needed.

Place in a serving bowl and add optional toppings. This makes a beautiful display if serving at a party. I added olives, fresh basil and red pepper flakes to mine for a beautiful presentation.

Oil-Free Barbecue White Bean Hummus

garlic (with skins still on)

white cannellini beans, drained & rinsed

tomato paste

vegan worcestershire sauce

hot sauce

apple cider vinegar

maple syrup

liquid smoke

Optional garnish: green onions

Preheat the oven to 400 degrees and place the garlic cloves (with skin still on!) wrapped in foil loosely and roast for 10 minutes.This will bring out more flavor and depth and be less strong than raw garlic.

Meanwhile, drain and rinse the beans well and add them to a food processor. Process until they are broken up.

Add the remaining ingredients and process for a minute or so, scrape down the sides and process again for several minutes until creamy smooth. Walk away and let it process until totally smooth. I let mine go a few minutes. It will give you the creamiest dip ever.

Taste and add any extra spice if desired. The only thing I added extra was the chili powder.

Serve in a bowl and drizzle barbecue sauce and green onions on top if desired. I could not stop eating this dip. I loved the sweet smoky barbecue flavor with the small spicy kick. Leave feedback below after you make it!

This Vegan Spicy Buffalo White Bean Hummus is the perfect dip or appetizer to impress your guests and friends at parties! It is loaded with spicy flavor, creamy texture and is totally oil-free!

Spicy Buffalo White Bean Hummus

(85 grams) chopped red bell pepper (about half of a large one)

garlic

(34 grams) tahini

(30 grams) fresh lemon juice

(30 grams) hot water

paprika

Optional garnish: green onion

scale.

First you will roast your bell pepper and garlic. Preheat an oven to 425°F and line a sheet pan with foil. Place the chopped bell pepper and garlic (with skins still on) on the pan. Roast for about 12 minutes until the bell pepper edges are beginning to brown.

Meanwhile, add all of the remaining ingredients to a food processor. Start with just 4 tablespoons of the hot sauce. 4 tablespoons will give that nice spicy buffalo flavor and kick. Wait until after you've added the peppers and garlic to decide to add more. Blend for a couple of minutes until smooth, scraping the sides as necessary.

Add the cooked bell peppers and garlic (with skins removed and roughly chopped) to the hummus and blend again for several minutes. You really want to let this run until it gets super smooth and creamy. Taste and add any more hot sauce if desired.

Transfer to a bowl and drizzle more hot sauce on top and stir in, if desired. It will make it more spicy, so only do this if you want it extra spicy. For garnish, I love to add freshly chopped green onions.

This recipe makes the Best Healthy Hummus with Greek Yogurt and Tahini, but no oil. A homemade high protein hummus that’s skinny, easy and delicious too!

The Best Healthy Hummus with Greek Yogurt (No Oil)

Chickpeas (Reserve liquid, Drained

Non-fat Greek Yogurt (56 grams)

Tahini (64 grams)

Tbsp Chickpea Liquid/Aquafaba (or Water)

Lemon

1½ Tbsp Minced Garlic (1-2 cloves)

tsp Cumin

Salt

⅛ tsp Black Pepper

Combine all the ingredients in a blender or food processor. Blender gives better results.

Process until smooth. Add more chickpea liquid/aquafaba for a smoother hummus. Adjust salt to taste.

Transfer to plate and garnish with olive oil if desired.

So delicious and healthy, can’t ask for more! 
After the success of making this, now I want to give your other bean dips a try. Thank you!

Healthy oil-free & tahini-free hummus, made with ease in a matter of minutes!  It is super-creamy (thanks to a key ingredient), high in protein, and 100% delicious.

Oil-Free No Tahini Hummus

chickpeas

lemon zest

garlic (mashed)

salt black pepper

Optional: sumac or paprika

In a food processor, process the chickpeas (not the liquid!), lemon zest, lemon juice, and cumin until well blended (stop and scrape down bowl as needed).

With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice; you may not need all of the liquid). Season to taste with salt and pepper.

Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.

I’ve made this and love it so much. I’m making it to take to our street potluck for Independence Day celebration this year. I recommend this recipe to anyone who likes easy and quick snack options. Thank you!

The anxious excitement in finding your oil-free, tahini-free hummus recipe was surpassed when I tasted it! I am thankful that you created it and posted it! Now, my family and I get to enjoy it!
Outstanding!

This recipe for oil-free and tahini free hummus was exactly the recipe my family (ye,  husband approved) now loves to use when we crave hummus. A great recipe when tahini is difficult to find where ever you live or if you're on vacation and tahini is not available. A great recipe for pregnancy cravings and later on, I allowed my 10 month old baby to try hummus for the first time with this recipe and they absolutely loved it! Thank you for the recipe so that my family can enjoy hummus!

Please use all organic ingredients when possible!

Balsamic-Infused Hummus

Garbanzo beans

Garlic Cloves

tsp Tamari ((Amino Acids work too))

tbsp Tahini

Water

First pulse the garlic cloves in the food processor to break them up.

Add the beans and pulse more to break those up.

Then add the rest of the ingredients and blend it all together.

Taste and make sure you don't need to adjust any of the seasonings before you serve.

I love eating it with veggie sticks, falafel balls and more!

Since when is hummus ‘American cuisine”?

Top 10 oil free hummus recipes from across the web

The most viewed oil free hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Hummus Wraps

Fabulous Oil-Free Ancho Chile Pumpk...

Hummus (Oil-Free)

Plant-Based Beet Hummus

Low-Fat Vegan Pizza Hummus

Oil-Free Barbecue White Bean Hummus

Spicy Buffalo White Bean Hummus

The Best Healthy Hummus with Greek ...

Oil-Free No Tahini Hummus

Balsamic-Infused Hummus

Top 10 oil free hummus recipes from across the web

The most viewed oil free hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Hummus Wraps

Fabulous Oil-Free Ancho Chile Pumpk...

Hummus (Oil-Free)

Plant-Based Beet Hummus

Low-Fat Vegan Pizza Hummus

Oil-Free Barbecue White Bean Hummus

Spicy Buffalo White Bean Hummus

The Best Healthy Hummus with Greek ...

Oil-Free No Tahini Hummus

Balsamic-Infused Hummus

The most viewed oil free hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine