Hummus Lovers: These 3 Oil-Free Recipes Are a Must-Try! #oilfree #vegan

If you love hummus but want to skip the oil, these three versions are packed with flavor and simple to make. We’re starting with a classic creamy hummus, then adding a vibrant beet version, and finishing with our herb-packed Goddess Hummus. They’re perfect for dipping, spreading, or adding to your favorite bowls and wraps—no oil needed.

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KEY MOMENTS
00:00 Introduction
00:45 Original Hummus
02:19 Beet Hummus
03:50 Sponsor: FitVegan Coaching
04:27 Sponsor: Complement Essential
05:02 Green Goddess Hummus
07:05 Reveal & Taste Tests

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let’s make three different flavors of oil-free hummus welcome back to the Whole Food Plant-Based Cooking Show where we make plant-based cooking easy i’m Jill and today we are going to make three different hummuses so the first one we’re going to do is a shout out to way back one of our first recipes it’s our original hummus then we’re going to do our beet hummus which we did a couple months ago and then we have a brand new hummus green goddess hummus that is just going to blow your mind it tastes so delicious but before we start mixing up hummus an oldie buddy goodie this is our original hummus so I’ve got two cans of chickpeas that are drained and rinsed we’re going to throw it in there and you want to remember to save the liquid from one of the cans of chickpeas that we’re going to just throw in there that’s going to become part of the liquid then I’ve got a four of a cup of lemon juice just a little bit under a four of a cup of [Music] tahini one tablespoon of dark miso or you could use a light miso also one clove of garlic a4 of a cup of nutritional yeast and we are ready to roll so I’m just going to mix this up in our food processor you could also do it in your blender if you have a high-speed blender and you just need to scrape it down just maybe one or two times just cuz some of those ingredients get stuck on the walls of your food processor and we don’t want to miss any of those ingredients all right there is our first hummus creamy creamy goodness all right I’m going to clear this stuff out and get our ingredients for our next hummus okay for our second hummus this is the beet hummus and you probably saw this show before it was our roasted cal cauliflower steak with beet hummus and then a chimmy cherry sauce poured over the top so delicious you’ll have to check that show out but this is the hummus so it’s one can of chickpeas drained and rinsed one red beet that I’ve already cooked and I just boiled it in you know I peeled it and boiled it in water until it’s just nice and soft a four of a cup of nutritional yeast a4 of a cup of lemon juice 2 tbsp of tahini and 1 tbsp of dark miso but like the other ones you can use a light miso too and if you don’t have miso and you just have to make this hummus right now you could use a one tablespoon of a low sodium tamari that works great too all right we’re just going to blitz this up until it’s really nice and creamy all right there we go oh look at that color it is just so vibrant and it is as delicious as it looks all right so now on to the final green goddess hummus which is going to blow your mind fit because it is the start of summer and all of these herbs are up in the garden so you need to be eating more of that fresh fresh green so one can of chickpeas drained and rinsed one cup of basil and it’s you know lightly packed a half a cup of parsley half a cup of cilantro two tablespoons of chopped chives and one clove of garlic then we have a four of a cup of papitas or pumpkin seeds another green pumpkin seeds are great super healthy for you it’s a great whole food fat / four of a cup of raisins just to give it a hint of sweetness then we have four tablespoons of lemon juice 1 tbsp of white wine vinegar but you could also use apple cider vinegar two tablespoons of nutritional yeast one tablespoon of miso dark or light and 2 tablebspoon of [Music] tahini all right and just like the others we’re just going to wh this up until it’s nice and creamy all right there we go look at that color and it smells Oh amazing all right I’m going to get some other little things and I’ll meet you at the table for a taste so I can show you how I like to enjoy all of those different hummuses all right guys come on in and take a look at these beauties they’re so vibrant and h I just love them and they taste amazing so the first original hummus I usually just like to have it on some veggies i just have some cut up red bell pepper here m delicious and for the red beet hummus I like to use some of my Mary’s crackers these are some seaweed crackers they are great i really love that one and for the green goddess hummus you can really do so much with the with this and with these they’re so versatile i like to keep it with something simple just maybe a piece of toast or something and put it on there but any three of these you can also use them as um salad dressings if you add a little water to it or even just a little bit more vinegar swish it around or stir it around use that for your salad dressings you’ll always have these on hand in the in the refrigerator and you can use them for multiple different things but on to that green goddess hummus this is my all-time favorite so much flavor it just explodes in your mouth you are going to love it come on back next week for another great