Oil-free Hummus
This creamy hummus gets a flavour boost from miso, adding subtle umami depth while keeping things simple and nourishing. It’s smooth, versatile, and easy to customize, perfect for dipping, spreading, or adding to bowls and wraps.
Servings 6
Ingredients
- 1 1/ 2 cups Chickpeas cooked
- 2 cloves Garlic minced
- 2 tbsps Lemon Juice
- 1 tsp Miso Paste
- 1/4 cup Tahini
- 1/2 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Turmeric
- 1/4 cup Water
Instructions
- Add the chickpeas to a food processor and blend until they form a thick, even puree.
- Add the garlic, lemon juice, miso, tahini, and spices.
- Turn the processor on high and slowly drizzle in the cold water. Keep blending until the hummus is ultra-smooth and creamy, this may take a minute or two.
- Taste and adjust with more lemon juice or a small pinch of salt.
- Serve immediately or store in the fridge for later.
Notes
Don’t have smoked paprika?
Regular paprika works fine; add a tiny dash of liquid smoke if you want the smoky vibe.
Make it spicy
Add a pinch of cayenne.
No tahini?
Substitute almond butter, cashew butter, or sunflower seed butter.
Try different beans
You can swap the chickpeas for white beans (like cannellini or navy beans) for an extra-smooth, mild hummus variation.
Consistency
If hummus is too thick, add additional cold water, one tablespoon at a time.
Serve it With
Veggie sticks, brown rice tortilla chips, crackers, on a salad, in a wrap or as a sandwich spread.
Storage
Keeps 4-5 days in the fridge in an airtight container; may thicken after chilling, stir in a splash of water before serving.
Freezes well
Hummus freezes wonderfully for up to 3 months. Thaw in the fridge overnight and stir well, add a bit of water or lemon juice to bring back the creaminess.
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