This oil free hummus (pictured on veggie tray) has that something extra from the addition of miso (or aminos) and spice from cayenne. Leave out the cayenne if you don't like spice. Add the red bell pepper or leave it out. It's delicious both ways.

Yields8 Servings

Ingredients
 1 can chickpeas, drained, reserving liquid
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tsp ground cumin
 ½ tbsp white miso (If not available, use Bragg's aminos, Coconut aminos, or low sodium tamari
 2 garlic cloves, chopped
 ¼ tsp cayenne pepper
 black pepper, to taste
 ½ cup roasted red bell pepper (optional)

1

Place all ingredients in a food processor. Add extra chickpea liquid to thin to desired consistency. Keeps in the refrigerator for up to 7 days.

Ingredients

Ingredients
 1 can chickpeas, drained, reserving liquid
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tsp ground cumin
 ½ tbsp white miso (If not available, use Bragg's aminos, Coconut aminos, or low sodium tamari
 2 garlic cloves, chopped
 ¼ tsp cayenne pepper
 black pepper, to taste
 ½ cup roasted red bell pepper (optional)

Directions

1

Place all ingredients in a food processor. Add extra chickpea liquid to thin to desired consistency. Keeps in the refrigerator for up to 7 days.

Full of Flavor Oil Free Hummus
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