Other than occasionally using coconut oil in some of my recipes on the blog, I generally don't use any sort of oil in my daily life. We don't have olive oil in the house and if a recipe (specifically baking) calls for oil, it's always substituted with greek yogurt or homemade apple sauce.
Hummus is one of those recipes which is traditionally made with oil. But what happens when it is ommitted? Read on to find out...
Ingredients
1 Tbsp Mayver's Tahini (P)
40g Dried Chickpeas (P)
Juice of 1/4 Lemon
Juice of 1/4 Lemon
Dried Cumin
Water
Pepper
Directions
Soak the chickpeas in water overnight
Directions
Soak the chickpeas in water overnight
Drain them and cook in fresh water for 20-30 minutes
Drain them again and allow to cool
Combine all the ingredients in a blender
Pulse until it has formed a thick paste/dip consistency
Serve with my spelt chips or veggie sticks
Drain them again and allow to cool
Combine all the ingredients in a blender
Pulse until it has formed a thick paste/dip consistency
Serve with my spelt chips or veggie sticks
Makes 5 serves (roughly 20g)
Macros per serve
42 calories
2g protein
1.6g fat
3.4g carbs
0.8g sugar
1.6g fibre
Does it taste any different without oil? I don't believe so. With hummus, it's really the tahini which gives it that really creamy and nutty texture.
In this instance, cutting out the oil hasn't meant the loss of flavour. Try it and tell me what you think.
2g protein
1.6g fat
3.4g carbs
0.8g sugar
1.6g fibre
Does it taste any different without oil? I don't believe so. With hummus, it's really the tahini which gives it that really creamy and nutty texture.
In this instance, cutting out the oil hasn't meant the loss of flavour. Try it and tell me what you think.
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