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  • Writer's pictureJeremy LaLonde


This is oil-free hummus is still creamy as can be. Perfect for dipping veggies in or slathering over your favourite crackers or bread for a sandwich game-changer!

Serves: One decent sized batch that should last you the week.


1 1/2 cups of cooked chickpeas (or one can)

1/3 cup Liquid from the chickpeas (aquafaba - yes, that’s what that is!)

1/4 cup lemon juice (ideally fresh!)

2 cloves of garlic (or more if you love it with some zip)

1/2 tsp chili powder

1/2 tsp cumin

pinch of salt

1/3/ cup tahini


Throw all the ingredients into a food processor or high-speed blender. Crank that shit up and let it rip for 1-2 minutes until it’s creamy as hell.

Scrape down the sides and check the flavour - add more lemon or garlic if needed - toss in some hot sauce if you want to give it a kick. If it’s not quite creamy enough add a few more tablespoons of the aquafaba until it’s the consistency that you like. Keep in mind that this shit will thicken in the fridge, so if it’s a little too creamy now it will bulk out a tinge.

Add to a container and store in the fridge. Spread it on a sandwich or on crackers. Dip vegetables in it. However you like it, SMASH IT INTO YOUR MOUTH!


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