Best Oil-free Hummus in Three Flavors

This easy to make homemade hummus will knock your socks off. It's really tasty and contains no added oils.  I made a plain hummus, a carrot hummus, and a beet hummus. 

I've been learning to cook and prepare food without oil ( but I still use fats such as avocado, olives, nuts, and seeds). You may have read my previous post that explains why. 

Basically oil is one of the most caloric foods you can consume and has zero fiber and very few nutrients. Better to eat the olives than the concentration of oil. I'm learning to make food without oil. 

This oil-free hummus is outstanding. I watched a video by Brittany on The Jaroudy Family Youtube. I adapted her recipe to suit my own tastes.  

Your can visit her Youtube channel to see her recipe. I love learning from her and love her recipes.

It's also fun to add vegetables to the hummus. For example, you can add a cup of beets or drained cooked carrots and omit or greatly reduce the liquid.

I eat this high protein hummus for lunch with cut up celery and carrot sticks or I dilute it to make a salad dressing for my salads or cooked vegetables. I also control the thickness by the amount of liquid I add. Somedays I make it thinner and some days much thicker. 

I enjoy making a cooked vegetable stacks using sliced cooked beets or slice air fry roasted eggplant or both!!

The following recipe is oil-free and tahini-free. If you would like a recipe that contains both olive oil and tahini (sesame seed paste), you can try my previous authentic rich Middle Eastern hummus recipe which is delicious.

Ingredients: 

4 and 1/2  cups of cooked chickpeas (or about 1 and 1/2  15 ounce cans  drained) 

1/4 cup of water or liquid from the chickpeas 

2 large cloves of fresh garlic 

1/2 teaspoon of onion powder

Juice of 1 juicy lemon

1 tablespoon of organic gluten-free miso 

1/2 teaspoon of cumin 

cracked black pepper to taste 

optional: 1/4 teaspoon of turmeric. 

Directions: 

Using the metal blade in a 6 cup food processor, add all the ingredients and process until smooth and creamy. Adjust spices to taste. 

Notes: 

1, Miso is adds a salty taste so no additional salt is needed.

2. Add small amounts of additional water or chickpea liquid to desired consistency. 

3. To make beet hummus add 1 cup of cubed cooked beets 

4. To make carrot hummus add 1 cup of sliced cooked carrots, drained of all water

5. I steam the beets and the carrots in my steamer