Creamy Classic Hummus

I really don’t know how to put this, but I’m really not used to oils, any oils. I know many of you love olive oils, and I tried so many times to like it in my life, but it is what it is; I really prefer my food without oil.

So I made hummus without oil. I love hummus, but store-bought hummus is too oily for me. So I made my own Yuki Hummus without oil. Sure, it’s not as creamy as the one you like, but so far I’m really happy with my recipe. I hope you like it too!

Creamy Classic Hummus

Cook time

1 hour

Total time

1 hour

Serves: 1 bowl of hummus!

Ingredients

・3 cups cooked chickpeas
・1 tsp kosher salt, or to taste
・2 garlic cloves
・1/3 cup tahini
・7-8 tbsp freshly squeezed lemon juice
・1 tsp cumin powder
・1 tsp coriander powder
・1/2 tsp cayenne pepper
・1/2 tsp black pepper
・2 tbsp non-daily milk (or water)

1. Soak the chickpeas overnight.

2. Cook the chickpeas for an hour.
Put water on a big pot, and bring it to boil. Cook until they are all soft and tender with lower heat.

3: Rinse and drain, then remove the husks.
This process makes your hummus silky and creamy without oil. And it takes quite a long time, so get ready for that. *wink!*4. Blend tahini first.
Cut garlic cloves and make lemon juice and then add the tahini, all in a food processor. 5. Blend it for 10 seconds. 6: Add chickpeas and the flavorings.
Put chickpeas, cumin powder, coriander powder, cayenne pepper, and salt in a food processor. 7. Let the food processor run for 4~5 minutes.
Blend them until the mixture becomes all nice and smooth. Add some non-dairy milk while blending to help the food processor to run smoother. Done.

7: Serve.
Garnish it with some cayenne pepper and freshly ground black pepper on top of the hummus. Serve it with toasted bread, crackers, or breadsticks. I like to dip it with veggies, like carrots and cucumbers. Maybe one day I become addicted to oli, you see. But until then, I’m pretty sartisfied with my no-oil hummus. I hope you like it too.