Name: Hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cans chickpeas; 3 slightly large cloves of garlic; Juice from 2 average lemons ((around ½ cup)); ½ cup reduced-fat sesame flour; 1 pinch cumin; ⅔ cup aquafaba ((or about 6 ice cubes)); Sea salt to taste; paprika; parsley ((dry or fresh)); minced garlic ((jarred in water for mildness and a splash of the liquid))

#plantbased #vegan #classic #oilfree #glutenfree

Hummus

This hummus recipe balances the light-yet-deeply-satisfying qualities of a traditional hummus recipe. The secret lies in the use of toasted sesame flour, blending until creamy, and choice toppings.

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Prep Time 10

Cook Time 5

Total Time 15

Course Condiment, Ingredient

Cuisine Mediterranean, Middle-Eastern

Equipment

tea infuser (optional)

Ingredients

2 cans chickpeas
3 slightly large cloves of garlic
Juice from 2 average lemons (around ½ cup)
½ cup reduced-fat sesame flour
1 pinch cumin
⅔ cup aquafaba (or about 6 ice cubes)
Sea salt to taste

Optional Simple Toppings

paprika
parsley (dry or fresh)
minced garlic (jarred in water for mildness and a splash of the liquid)

Instructions

Toast sesame flour gently on a skillet until slightly toasty and aromatic, about 4-6 minutes
Pulse chickpeas and garlic a few times
Process with lemon juice, sesame flour, cumin, and aquafaba (or half the ice cubes if using ice)
Keep processing
If using ice, add remaining ice and process until smooth. Add more ice if needed to achieve the desired consistency
Chill for several hours or overnight for perfect flavor
To serve, dust in paprika in a tea infuser, parsley flakes, and jarred minced garlic

Notes

I use a tea infuser to dust ingredients like paprika.

Please leave a rating and comment and help spread the word about this great hummus!

Keyword hummus, McDougall, plant-based, Vegan

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Lighter, Better, Faster, Stronger Hummus

There may be as many hummus recipes as there are stars in the sky! So, what does ol’ Craigger have to add of value? How about a light hummus that uses no olive oil, no tahini, and tastes as good as it looks?

The ‘Eureka’ Moment

Well, a while back I had the idea of making a healthier hummus using defatted sesame flour (#affiliatelink). The best one I could find is made by a company called Sukrin, which is much lower in fat than sesame seeds, tahini, or even other sesame flours. It was decent but I still found myself going back to tahini. Then, I had the idea to toast the sesame flour (just like my homemade “roux flour”), and that really added a new depth of flavor to the hummus. So I am now sharing my absolute favorite everyday hummus: Lighter, Better, Faster, Stronger Hummus!

Light hummus on a plate near baguette slices for dipping

The Secret to No Oil, No Tahini Hummus that Tastes Great

Toasted, defatted sesame flour brings that classic flavor without all the fat, perfect for people looking to eat a balanced plant-based diet. This fits in better with the McDougall way of eating as well. The hummus is creamy but not heavy. It’s perfect!

Simply toast the sesame flour for 4-6 minutes until it becomes aromatic and just starts to darken slightly.