Delicious No-Oil Hummus (Vegan)

Recipe from High Carb Hannah

Husband-Tested in Alice's Kitchen

Makes about 15 (2-Tablespoon) servings

I do love a good hummus and this one is a keeper.  And, we get bonus points for using no oil in this recipe!  That doesn't mean that there's no fat in this recipe, but the fat comes from tahini (sesame seed paste) which is high in fiber, protein and several vitamins and minerals. Oil doesn't contain protein or carbohydrates and is not a significant source of vitamins and minerals.  This hummus recipe is full of flavor and is perfectly smooth due to using a high speed blender for a full 2 minutes.  Serve it with your favorite veggies, crackers or dollop some on a salad or roasted vegetables.

1 (15 oz.) can chickpeas (garbanzo beans)

1/2 cup aqua faba ("water" from the chickpea can)

3 garlic cloves

3 Tablespoons tahini (sesame seed paste)

Juice of 1 lemon

1/2 teaspoon kosher or sea salt

1/4 teaspoon paprika

1/4 teaspoon ground cumin

1/2 teaspoon red pepper flakes (optional, if you like spicy)

Set out a glass measuring cup on the counter with a strainer placed on top.  Pour the canned beans into the strainer allowing the liquid from the can to run through the strainer into the measuring cup.  Set the reserved liquid aside.  (This liquid/"water" is called aqua faba.) Put the beans into a high speed blender along with the garlic, tahini, lemon juice, salt, paprika, cumin and red pepper flakes (if using).  Pour in 1/2 cup of the reserved bean liquid.  Blend on high speed for 2 minutes.  Enjoy!

Nutritional Information: (1 serving = 2 Tablespoons) 106 calories; 5.6 g protein; 5.1 g fiber; 1.8 g fat (0.2 sat. fat); 0 mg cholesterol; 85 mg sodium; 17.8 g carbohydrates; 3.2 g sugars; 32 mg calcium; 2 mg iron; 259 mg potassium