Hummus Lovers: These 3 Oil-Free Recipes Are a Must-Try!

Let's make three different flavors of oil-free hummus. Welcome back to the Whole Food Plant-Based Cooking Show where we make plant-based cooking easy. I'm Jill, and today we are going to make three different hummuses. So the first one we're gonna do is a shout out to way back, one of our first recipes. It's our original hummus. Then we're gonna do our beet hummus, which we did a couple months ago. And then we have a brand new hummus, green goddess hummus, that is just gonna blow your mind. It tastes so delicious. All right, so that first hummus, an oldie but a goodie. This is our original hummus. So I've got two cans of chickpeas that are drained and rinsed. I'm just gonna throw it in there. And you wanna remember to save the liquid from one of the cans of chickpeas that we're gonna just throw in there. That's gonna become part of the liquid. And I've got a fourth of a cup of lemon juice, just a little bit under a fourth of a cup of tahini, one tablespoon of dark miso, or you could use a light miso also. One clove of garlic, a fourth of a cup of nutritional yeast. And we are ready to roll. So I'm just gonna mix this up in our food processor. You could also do it in your blender if you have a high-speed blender. And you just need to scrape it down, just maybe one or two times, just because some of those ingredients get stuck on the walls of your food processor. And we don't wanna miss any of those ingredients. All right, there is our first hummus. Creamy, creamy goodness. All right, I'm gonna clear this stuff out and get our ingredients for our next hummus. Okay, for our second hummus, this is the beet hummus. And you probably saw this show before. It was our roasted cauliflower steak, the beet hummus, and then a chimichurri sauce poured over the top. So delicious, you'll have to check that show out. But this is the hummus. So it's one can of chickpeas, drained and rinsed. One red beet that I've already cooked. And I just boiled it in, you know, I peeled it and boiled it in water until it's just nice and soft. A fourth of a cup of nutritional yeast. A fourth of a cup of lemon juice. Two tablespoons of tahini. And one tablespoon of dark miso. But like the other ones, you can use a light miso too. And if you don't have miso and you just have to make this hummus right now, you could use a one tablespoon of a low sodium tamari. That works great too. All right, we're just gonna blitz this up until it's really nice and creamy. All right, there we go. Oh, look at that color. It is just so vibrant and it is as delicious as it looks. All right, so now on to the final green goddess hummus, which is gonna blow your mind. Fit Vegan Coaching is the world's leading whole food plant-based body recomposition program for people 50 and up. 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Complement Essential contains the eight critical nutrients lacking from most plant-based diets in dosages optimized specifically for us. As a special discount for our viewers, just use code plantbasedeasy at checkout to save 15% off of your order. All right, green goddess hummus. Because it is the start of summer and all of these herbs are up in the garden, so you need to be eating more of that fresh, fresh green. So, one can of chickpeas, drained and rinsed. One cup of basil, and it's, you know, lightly packed. A half a cup of parsley. Half a cup of cilantro. Two tablespoons of chopped chives and one clove of garlic. Then we have a fourth of a cup of pepitas or pumpkin seeds. Another green. Pumpkin seeds are great, super healthy for you. It's a great whole food fat. Fourth of a cup of raisins, just to give it a hint of sweetness. And we have four tablespoons of lemon juice. One tablespoon of white wine vinegar, but you could also use apple cider vinegar. Two tablespoons of nutritional yeast. One tablespoon of miso, dark or light. And two tablespoons of tahini. All right, and just like the others, we're just gonna whir this up until it's nice and creamy. All right, there we go. Look at that color and it smells, oh, amazing. All right, I'm gonna get some other little things and I'll meet you at the table for a taste so I can show you how I like to enjoy all of those different hummuses. All right, guys, come on in and take a look at these beauties. They're so vibrant and, oh, I just love them and they taste amazing. So the first original hummus, I usually just like to have it on some veggies. I just have some cut up red bell pepper here. Mm, delicious. And for the red beet hummus, I like to use some of my Mary's crackers. These are some seaweed crackers. They are great. Mm, mm, I really love that one. And for the green goddess hummus, you can really do so much with this and with these. They're so versatile. I like to keep it with something simple. This may be a piece of toast or something and put it on there, but any three of these, you can also use them as salad dressings. If you add a little water to it or even just a little bit more vinegar, swish it around or stir it around, use that for your salad dressings. You'll always have these on hand in the refrigerator and you can use them for multiple different things. But onto that green goddess hummus. This is my all-time favorite.