I was looking for an oil-free, tahini/sesame-free hummus recipe and found this one using walnuts & ground flax seeds in place of the sesame & oil and it was both delicious and easy to make.
[https://fatfreevegan.com/blog/2010/03/05/walnut-flaxseed-hummus/](https://fatfreevegan.com/blog/2010/03/05/walnut-flaxseed-hummus/)
For those trying not to eat too-high oxalates, sesame seeds are high in them, but walnuts & flax are not, so this avoids both oil and high oxalates.
It’s also much lower fat (and saturated fat) than nut butters or seed butters (since it’s majority legumes) and even vs most normal (eg store bought) hummus. CronOMeter says of 1oz of natural PB vs 1oz of normal hummus vs 1oz of this recipe:
|calories|fat g|sat fat g|spread|
|:-|:-|:-|:-|
|166|14.1|2.2|1oz natural PB|
|60|3.9|0.5|1oz hummus|
|40|1.8|0.2|1oz walnut flax hummus|
I did half the stated amounts (below), without the optional cayenne/chili powder, and just threw them in a blender then blended, ignoring the instructions about ordering or blending some before adding the rest.
1 16-ounce can (or 1 1/2 cups) cooked chickpeas, drained
1-2 cloves garlic, peeled
1 ounce (about 1/4 cup) walnuts
1 tbsp. ground flaxseeds
1/4 cup water or chickpea cooking liquid
1/8 cup lemon juice
1/8-1/4 tsp. ground cumin
1/4 tsp. paprika
Tastes great in lettuce+tomato sandwiches with a bit of mustard. Tastes great on rice cakes.
by kpfleger