I’m about to teach you how to make hummus, so that you will never commit the crime of using store-bought hummus again.
I already taught you how to make hummus the raw vegan way, which is really delicious and a great option. And now, if you want to add some healthy and delicious beans to the mix, which I highly suggest doing, you are going to love this recipe.
How to Make Hummus at Home and Avoid Store-Bought Versions
Alright, let’s get one thing out of the way before we get to this amazing recipe: do not buy store-bought hummus on a regular basis.
This is for a few reasons, both flavor-related, and health-related. You know that around here, I always make recipes that satisfy both criteria.
Let’s start with flavor. The hummus you get in the store will never come even close to home-made. You can’t adjust it to your taste buds, and since most of you are living in the United States, it is safe to say that you have never even tried a real and authentically delicious version of hummus.
So trust me, try this home-made hummus and you’ll never touch store-bought hummus again (unless you are starving and it’s the only option…)
Now, let’s touch on my second favorite subject: nutrition. About 99% of store-bought hummus is made with oil and preservatives, two things you don’t want to have in your body.
While you may think that hummus cannot taste good without oil, I am about to prove you totally wrong (are you ready?!?!?!)
Because this oil-free turmeric hummus is going to blow you away – no oil or preservatives necessary.
In addition, this home-made hummus recipe contains a true superfood: turmeric. It has virtually 0 flavor, but the health benefits are enormous. When eaten raw, turmeric helps to fight inflammation in the body (and thus I eat it every day, which you can read more about here). When eaten cooked, turmeric fights DNA damage.
So eating turmeric is always a win-win! For more amazing turmeric recipes, click here. You always want to make sure to have a pinch of black pepper and a bit of fat with your turmeric, to encourage optimal absorption. We are adding both here – so it’s the perfect recipe to include turmeric in!
Now I want to tell you about how this hummus came to life.
How to Make Hummus the Palestinian Way
My closest friend, Amira, is Palestinian, and she taught me the #1 secret to making good-tasting hummus. Of course, the hummus she makes contains oil, but we made the oil-free version together when she was visiting me, and she loved it.
She is super duper picky about food. Yes, pickier than me – a vegan eater! I’m always so scared to cook for her, because she asks me a ton of questions about what’s in the food, and looks at the food for hours… well, this hummus got her seal of approval.
So here is how to make hummus the Palestinian way, plus my added secrets:
- Place the soaked, sprouted and cooked chickpeas in the food processor first, and process until as smooth and broken down as possible (this is Amira’s teaching)
- Add lots of lemon juice (Amira sort of disagrees, but she still loved the end result)
- And the best tahini on the planet – it will make a huge difference!
This home-made hummus recipe is so easy to make, delicious, and so good for you. I used to be really intimidated by making my own home-made oil-free hummus because I had this deeply-ingrained belief that it would never taste as good as the store-bought version.
Well, I was right! It tastes even better!
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This delicious oil-free hummus recipe is coming straight out of my online course, The Effortlessly Flavorful Vegan Kitchen. In the course, I teach insanely delicious, healthy, plant-based cooking entirely with whole foods. You do not have to compromise health or flavor with these amazing meals, and you’ll never be bored or confused about your plant-based meals again!
How to Make Hummus: Delicious, Oil-Free and Super Easy Turmeric Hummus
I make this home-made oil-free hummus almost every week, and enjoy it in Buddha bowls (you can replace any dressing in the bowl with home-made hummus) and salads. And to be quite honest, a lot of the time I just eat it as a dip with veggies for dinner until I am full and satisfied. It is just so good!
Oil-Free Turmeric Hummus
- Soak the chickpeas overnight. You can also sprout the chickpeas for extra nutrition, which I teach you how to do in the course.
- Discard their liquid, and place in a pot, covered with filtered water.
- Let boil for 1-2 hours on medium heat. I like to set them and forget them, setting an alarm for 2 hours later.
- Check that they are ready by squeezing 1 between your fingers. If it smooshes really easily, then it’s done.
- Reserve a handful of chickpeas for decorating your hummus. Let the rest of the chickpeas cool off, so that they don’t warm up the raw tahini, degrading its nutrients.
- Be sure to reserve some of the cooking liquid, as we will use it in the blending process.
- Place the chickpeas in a food processor, and process until completely smooth and creamy. It is crucial to process for a few minutes, making sure you have a pretty smooth mixture and that all chickpeas have been processed.
- Add chickpea cooking water slowly until desired consistency is reached.
- Add the rest of the ingredients, and process until smooth.
- Serve decorated with chickpeas, paprika, and dried or fresh parsley.