Creamy Sesame-Free Hummus

Hummus is a staple dip, spread, and dish in Middle Eastern diets and has become extremely popular here in the U.S. It’s main ingredient is a plant based protein and the most consumed legume around the world — chickpeas! (also known as garbanzo beans).

Chickpeas are an excellent source of protein for plant based eaters. They are low in calories and high in fiber, so consuming them may help keep you fuller longer and assist in weight management.

In my home, we consume hummus daily. We enjoy it with veggies and crackers, and on toast, sandwiches, salads, and wraps. It is delicious and nutritious and very convenient to have on hand.

The one caveat is that I have a sesame allergy, so conventional recipes and store bought hummus do not work for me. Due to this, my husband and I worked together to develop a sesame-free recipe that tastes great, is low in calories, and high in nutrients! It is made completely of whole foods and contains no oil. It is very versatile and can be altered to suit the season by adding different kinds of herbs, and even flavors like pumpkin!

I hope you enjoy this recipe and have fun tweaking it to suit your personal preferences.

Creamy Herb Hummus

  • one 32 ounce can of chickpeas, drain about 1/3 cup of aquafaba/brine or use full amount if you want a super creamy, dressing-like dip (I like Eden brand because they presoak the chickpeas before canning, which helps with digestion)
  • 3 cloves garlic, or 1 heaping tablespoon
  • juice of 1 lemon, or 1/3 cup lemon juice
  • 2/3 cups raw cashews (soaked for at least 3 hours)
  • 2 tsp — 1 tbsp sea salt depending on your salt preference
  • 2 tsp dried herbs (I like cilantro, parsley, and rosemary — mix it up to your taste)

Blend all ingredient in a high speed blender or food processor. *If you have a strong high speed blender, like a Vitamix, you do not need to soak the cashews. However, doing so will release their nature enzymes, which increases the vitamin contents and makes them easier to digest. If time allows, soaking is recommended.

Variations:

Hummus with a kick:

  • three 15 ounce cans of chickpeas– two drained, one in aquafaba/brine
  • 1/2 cup cashews and 1/4 cup almonds
  • 1/4 cup hot sauce
  • 3 cloves garlic, or 1 heaping tablespoon
  • 2 tsp — 1 tbsp sea salt

Basic hummus:

  • three 15 ounce cans of chickpeas — two drained, one in aquafaba/brine
  • 2/3 cups cashews
  • juice of 1 lemon, or 1/3 cup lemon juice
  • 2 tsp sea salt

I hope you enjoy these recipes as much as we do. I would love to hear if you make any variations of your own — please share your feedback! And, if you’re on Instagram, please tag me @_brittanymolloy so I can see what you’re making!

Thanks so much for reading, and have a wonderful day!

xo, Brittany

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