Friday, November 12, 2010

No-Oil Hummus

I have always liked hummus and have made my own plus used prepared store bought versions.  But since we made our change 3 years ago I needed to make my own without the Tahini, which is ground sesame seeds, which is oil.  I donned my mad scientist apron and spent a number of hours in the kitchen over a period of time playing around with past recipes.  They weren't so hot.

That's when it occurred to me that trying to duplicate good healthy recipes to taste like old unhealthy dishes was not the way to go at all.  (Same goes for fake cheese and veggie burgers in my opinion)  So I started from scratch and thought the recipe through and this is my latest evolved version.  You will note the unusual addition of Dijon Mustard.  I can't take credit for that.  On a picnic this past summer with another  McDougaller couple, we both brought hummus.  Mine was good.  Her's was was the mustard!

No Tahini Hummus


2 cans of no-salt added garbanzo beans, drained and rinsed
½ cup of hot water
1 – 2 cloves of garlic, minced or crushed
1 4 oz can of mild diced green chiles, drained
1 lemon, juiced
¼ tsp of ground cumin
¼ tsp of ground chili powder
1 – 2 TBS of Dijon mustard or Horseradish mustard
3 - 4 dashes of Tobasco Sauce (optional)

In a food processor or blender, blend beans until completely mixed. Add about ¼ cup of the hot water and mix. Reserve remaining hot water.  (If needed at the end after all ingredients are added and the mixture is too dry, add more water until you like the blend. The hot water makes the hummus fluffier.) Now add the garlic and chilies and mix. Next is the lemon juice...add a little at a time until you get the consistency and flavor you prefer. Finally add the mustard, cumin and chili powder.  If you like spicy, add the Tobasco. 

Refrigerate for about an hour or more. The longer the better. Serve with your favorite vegetables for a dip. Can also be used for a nice spread for a veggie sandwich.

Depending on the consistency you prefer, you may need to add or cut back on the liquid ingredients or just add more garbanzos.



  1. It's about TIME you gave me another recipe to try! Thank you! (c8

  2. Mrs D,

    The hummus is good, but you have to use it wisely. It is processed, coming from the blender, and it is going to have a higher practical calorie density because of that. For somebody wanting to lose weight, the best use would be to eat it with some very low calorie density foods like celery or carrots or any raw veggie.

    If you use it with crackers, as I used to do, then you get a double dose of calorie density. This is so tasty that is very suitable for friends who do not like healthy food, and for special occasions, You might even try this as a substitute for the mock cheezy sauce that you like.

    If you are not trying to lose weight, it is a great recipe in general. Very tasty.

  3. I make a 7 layer Greek dip with hummus. Probably not 7 layers because I leave out 2 ingred. But this would go well with it. And like Bob says you need to be careful with the pita chips you are using to dip it with. Bob feel free to tell wheather this is ok. I use it when guest come over and the love it. Also feel free to delete if you think it is not ok. =)

    Here are the layers:
    1 Hummus
    2 chopped cucumbers, 1 whole
    3 chopped tomatoes 3 romas
    4 chopped black olives, which sometimes leave out
    5 chopped green onions, 3

  4. Thanks a heap. I am making it as soon as I get through here.

  5. MMMMM!! The hummus recipe sounds fabulous!!! I've deveolped the habit of making it simple --just chick peas and lemon (or lime) juice. I eat it every day -- like it on Wasa Bread (rye krisp, kind of) with sliced red onion, red bell peppers, cucumbers & chopped cilantro piled on top. The texture - the crunch - the creaminess -the flavor! I know, have to make it HOT!)

    But your recipe, Farley, sounds like "company's coming"! Gotta try it!

    Teresa, your layered dip sounds fabulous too! I think the olive layer could be sparsely sprinkled and for an occasional treat it would be okay. What do you guys think?

  6. I usually make a big batch of hummus as I cook up a large quantity of chickpeas at a time. I like hummus warm, soon after I make it. I just dip it with various veggies.

    Another Middle Eastern dish that you would like is ful i.e. mashed fava beans (obviously skip the olive oil). Here are some links;



  7. Bob...
    have you ever frozen this? Two cans would be too much for us to use up in a week but sounds delish. I saw Jeff's recipe does have 1T of tahini in it and I usually use 1T also but I am gonna try your recipe! Thanks!

  8. Nancy just cut this recipe in half. I've never frozen it because it disappears in a few days. But my sized recipe is also great for entertaining. Even all our meat-loving friends enjoy this hummus.