Yes, we can have creamy hummus with no added oil!
- 2 cans cannellini beans,BPA-free, washed and drained
- 2 tablespoons tahini
- 1 Roasted Pepper, coarsely chopped
- 1 Lemon – Zest and Juice
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 cloves garlic minced- optional
- Pinch of salt
- Water as needed
Place all ingredients in a food processor and blend until smooth. Add more water as needed to create a creamy consistency.
Why eat hummus?
Hummus is one of those foods that most of us think of as a “health food”. Well it has all the right ingredients if we make it ourselves. Beans have a lot of fiber, tahini is a healthy fat made from ground sesame seeds (that is also high in calcium), spices that are good for us, vitamin C from lemon juice. It only takes a few minutes to make!
So why does commercial hummus contain ingredients such as soybean oil, lots of canola or potassium sorbate?
Well, soybean oil is cheap and makes foods creamier. Potassium sorbate is a chemical used to extend the shelf like of food, not our shelf life though!
All oil is a processed food and contains 110 calories per tablespoon as well as saturated fat.
Hummus can be creamy and delicious without added oils or preservatives. I discovered that if I used cannellini beans instead of chick peas, no oil was needed to get that creamy, rich consistency. I’ve served this hummus to hundreds of people and no one missed the extra oil.