Norms are meant to be broken, even those concerning food. If you can’t imagine your healthy hummus dip without a large pool of oil, it’s time to toss your preconceptions aside and make this oil-free hummus recipe. Instead of oil, aquafaba (the liquid from a can of chickpeas) brings about a thick, creamy texture while pepper adds a bit of spice to the traditional lemon and garlic flavor.
15 oz. canned garbanzo beans
1/4 cup aquafaba (chickpea brine), water or vegetable broth
1/4 cup tahini
1/3 cup lemon juice
1 Tbsp. lemon zest
8 cloves roasted garlic (or more, to taste)
1/2 tsp. black pepper
Salt, to taste
- In a high-speed blender or food processor, combine all ingredients. Pulse until smooth. If needed, add more liquid to reach desired consistency and season to taste.
- To store, transfer to an airtight container and refrigerate for up to 10 days.
- For a creamier variation, use white beans in place of chickpeas.
- Mixture will thicken slightly once cooled, so keep that in mind when adding aquafaba or water.