Description
Oil-free hummus with chickpeas, tahini, lemon, and a splash of almond milk. Perfect to prepare for snacking, dips, and spreads!
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 2 TBSP lemon juice
- ¼ cup runny tahini
- 2 – 4 TBSP unsweetened almond milk (+more as needed to reach desired consistency)
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp Himalayan sea salt
- ⅛ tsp ground black pepper
- Bob’s Red Mill Classic Oat Crackers, for serving
Instructions
- Add the chickpeas, lemon juice, tahini, spices, and 2 TBSP of unsweetened almond milk to a high speed blender or food processor and blend until well-combined and creamy, scraping down the sides as needed.
- Taste the mixture and add more lemon, cumin, garlic, salt, and pepper to taste. Add up to 2 more Tablespoons of more almond milk for a thinner consistency, as desired.
- Serve your hummus with Bob’s Red Mill Classic Oat Crackers!
- Store leftovers in an airtight container in the refrigerator for up to one week.
Notes
Recipe adapted from Ela Vegan
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dip, Spread
- Method: Blender
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free