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No Oil Creamy 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!

IMG_2793 copyIMG_2876 copy

Creamy Classic Hummus
 
Print
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)
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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. yukitchenhummus8 copy5. Blend it for 10 seconds. yukitchenhummus96: Add chickpeas and the flavorings.
Put chickpeas, cumin powder, coriander powder, cayenne pepper, and salt in a food processor. yukitchenhummus107. 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. yukitchenhummus11Done.

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. IMG_2762 copyMaybe 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. 
Yukitchenhummus1-new-

Thanks for reading.
-Yuki

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Comments

  1. sandy says

    Sunday October 11th, 2015 at 04:32 AM

    how long it stay good?

    Reply
    • Yuki says

      Monday October 12th, 2015 at 01:10 PM

      Hi Sandy! I usually finish it all within 2~3 days so I’m actually not sure, but I assume up to 1 week. 😉

      Reply
      • Vinc says

        Monday January 23rd, 2017 at 12:24 AM

        don’t keep it no more than 3 days 😉

        Reply
        • Yuki says

          Friday January 27th, 2017 at 07:13 PM

          Got it!

          Reply

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