OIL-FREE HUMMUS (3 WAYS!)
Thanks to the creaminess of chickpea & cannelloni beans and the perfect flavor balance of roasted veg, tahini, fresh lemon juice, and a good sea salt, I present to you the healthiest hummus recipe you will ever need! 95 percent of store bought hummus are made with olive oil which pushes up the fat content. So this Sunday your best bet is to take a few minutes and make a batch of one of your favourite flavour that will last you for the entire week!
OIL-FREE HUMMUS (3 WAYS!)
Thanks to the creaminess of chickpea & cannelloni beans and the perfect flavor balance of roasted veg, tahini, fresh lemon juice, and a good sea salt, I present to you the healthiest hummus recipe you will ever need! 95 percent of store bought hummus are made with olive oil which pushes up the fat content. So this Sunday your best bet is to take a few minutes and make a batch of one of your favourite flavour that will last you for the entire week!
Servings Prep Time
14servings (2 TBSP each) 5minutes
Cook Time Passive Time
0-25minutes 5-25minutes
Servings Prep Time
14servings (2 TBSP each) 5minutes
Cook Time Passive Time
0-25minutes 5-25minutes
Ingredients
ROASTED RED PEPPER HUMMUS
CARROT HUMMUS
BEET HUMMUS
Instructions
ROASTED RED PEPPER HUMMUS
  1. Preheat oven to 425 degrees F. Cut 2 red sweet/bell peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Arrange 4 u peeled garlic cloves around peppers. Roast 20-25 minutes or until peppers are charred and very tender. Bring foil up around peppers and garlic and fold edges together to enclose. Let stand 15 minutes or until cool enough to handle. Peel off and discard peppers and garlic skins. In a blender or food processor combine roasted peppers and garlic, chickpeas, green onions, tahini, lemon juice, sea salt, paprika and, if desired, a dash crushed red pepper flakes. Cover and blend or process until smooth. With machine running, add water in a slow, steady stream until combined. *You may have to stop the machine and scrap down the sides with a spatula a few times before continuing to blend.
CARROT HUMMUS
  1. In a small saucepan cook 1 cup chopped carrots, covered, in a small amount of boiling water 6-8minutes or until tender; drain. In a blender or food processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and sea salt. Cover and blend or process until smooth. Transfer to a small serving bowl. Stir in snipped fresh parsley. If necessary, stir in water, 1 tablespoon at a time, to reach dipping consistency.
BEET HUMMUS
  1. In a blender or food processor combine cannelloni (white kidney) beans, cooked whole beets, tahini, lemon juice, horseradish, garlic cloves and sea salt. Cover and blend or process until nearly smooth. With machine running, add 1/4 cup water in a slow, steady stream until combined.
Recipe Notes

You can make this with either canned or home cooked chickpeas. If you’re using canned, I recommend using organic beans. Drain the liquid from one of the cans, but leave the other undrained and use its liquid instead of the water. If you’re using home cooked chickpeas, you may need less water so start with barely 1/4 cup and add more if the hummus is too thick.