As with most of my recipes, this one is by no means traditional, but it is super easy, quick, delicious, and healthy. It comes together in no time using pantry staples…you don’t even need any fresh ingredients! This is an oil-free hummus-style dip that goes great with crackers, veggies, or toast. It also makes a great base for salad dressings or sauces to top any dish or use it in place of mayonnaise on a sandwich.
Easy Chickpeasy Oil-Free Hummus-Style Dip
Course: CondimentCuisine: Vegan, Oil-FreeDifficulty: Easy6
servings10
minutesSimple hummus-style dip perfect for snacking or turning into sauces and dressings for any meal.
Ingredients
2 cups cooked chickpeas*
2 teaspoons Bragg liquid aminos (or low sodium tamari or soy sauce)*
1 teaspoon apple cider vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
1 tablespoon lemon juice*
Optional: 2 teaspoons tahini*
Directions
- Add all ingredients to a food processor.
- Blend until smooth, stopping as needed to scrape down the sides. If needed, add a little water or a bit more vinegar to get the consistency you prefer.
- Serve as a dip, on a sandwich or use a base for sauces or salad dressings. Store in an air tight container for up to 5 days in the fridge.
Notes
- I like to batch cook beans from dry and store in the freezer so I always have some on hand. But you could substitute a 15 ounce can of drained and rinsed chickpeas in this recipe.
- You could also just use a bit of salt or miso paste instead of the Braggs or soy sauce, or omit altogether if you are avoiding added sodium.
- I keep lemon juice in the freezer in ice cube trays so I always have it even if I don’t have fresh lemons on hand. But if you wanted to make this with pantry-only ingredients, you could also substitute more apple cider vinegar or white wine vinegar.
- If you are going for no added fat, leave out the tahini. This dip it still delicious!
