Kicking off a Mediterranean series of recipes and I had to share this oil-free hummus first! Hands down one of the easiest recipes ever. You literally pour everything into a high-speed blender or food processor and blend until smooth. That’s it! I will say a little prep is involved for the roasted garlic. To make the easiest oil-free roasted garlic you can check out my tutorial here. Of course store bought works perfectly fine too if you’re in a pinch. If you’re going to use fresh garlic, like a jar of pre-minced cloves. Please heat a skillet to low and gently cook about 3 tbsp worth for a few minutes so it’s not bitter. If raw garlic is your thing, you do you – hope you enjoy.
In the past I’ve shared a black bean hummus with a twist, using lime juice in place of lemon. It’s incredible with burrito bowls and even easier to throw together. You really can’t go wrong with hummus – it’s the perfect dip for raw vegetables or, as you’ll see later on, with a bowl of Mediterranean classics.
If you’re not a hummus fan or you dislike chickpeas, try using white beans. It will yield a similar end result with a slightly creamier taste. To get the perfect whipped consistency crank up the speed and really let it break down for a couple of minutes. I like to add extra liquid so it’s a thinner consistency that’s super smooth. Note it will thicken up a bit once cooled overnight in the fridge.
Let me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Oil-Free Roasted Garlic & Lemon Pepper Hummus
Prep
Total
Yield 1 pint
Ingredients
- 15 oz. cooked Garbanzo Beans
- 1 bulb/8+ cloves Roasted Garlic
- ¼ cup Aquafaba* or Water
- ⅓ cup Lemon Juice
- 1 tbsp Lemon Zest
- ¼ cup Tahini
- ½ tsp Black Pepper
- Salt, to taste
Instructions
- Prep garlic by slicing the top off to expose each clove. Cut the end without the root base, that holds it together. You can read more about how I roast my garlic without oil here. You can also prep ahead and roast garlic the day before.
- Measure and pour everything into a high-speed blender or food processor.
- Pulse until completely smooth, adjusting liquids and seasonings to your desired taste and texture.
- Pour into an airtight container and store in the fridge for up to 10 days.
Notes
This will keep for up to 10 days stored in the refrigerator.
Aquafaba is the liquid in a can of chickpeas. You could also substitute for vegetable broth or water.
Courses Side, Appetizer
PIN IT FOR LATER!
Oil-Free Roasted Garlic & Lemon Pepper Hummus | Vegan & Gluten-Free | The Plant Philosophy
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