My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Sauces, Dips, and Salad Dressings

Oil-Free Cowboy Caviar

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Flavorful, vegan and oil-free cowboy caviar can be eaten as a dip, salad, relish or on a spoon. With my Sweet and Tangy Salad Dressing poured over it, you’ll never miss the oil. Bonus – there’s no added sugar either!

We love to eat this at home with tortilla chips, but it’s also great to make ahead for potlucks and parties. Just be sure to leave the avocado out until you are ready to serve.

What is Cowboy Caviar Made of?

This oil-free cowboy caviar is made with black beans, black eyed peas, corn, tomatoes, bell pepper, onion, jalapeno and cilantro. It all gets tossed in tangy and sweet salad dressing to bring the flavors together. Then avocado is added before serving. Yum!

Is Cowboy Caviar Fattening?

While the traditional Cowboy Caviar made with Italian dressing or olive oil is high in fat, the only ingredient with any significant fat in my oil-free cowboy caviar is avocado, which can be left out if desired. This is a lighter version with big, fresh flavors. The beans are packed with protein and fiber too.

Oil-Free Cowboy Caviar Recipe

Ingredients

  • 1 can black beans, drained and rinsed 
  • 1 can black eyed peas, drained and rinsed 
  • 1 can whole kernel corn, drained and rinsed 
  • 2 cups diced tomatoes (I used 3 Roma tomatoes) 
  • 1/2 cup diced red onion 
  • 1 diced bell pepper (red, yellow or orange) 
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy) 
  • ½ cup diced cilantro 
  • 3 avocados, diced (we leave them out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning) 
  • 1 recipe of Sweet and Tangy Salad Dressing (see recipe for ingredients and steps) 

Instructions

Step 1 – Make Salad Dressing

First, follow my recipe to make Sweet and Tangy Salad Dressing. It needs a bit of time to thicken while you put together the cowboy caviar.

Step 2 – Mix Peas, Beans and Corn

In a large mixing bowl, add your beans, peas and corn that have been rinsed and drained.

Step 3 – Chop

Now chop all the tomatoes, red onion, bell pepper, cilantro and avocado.

Step 4 – Stir

Stir in everything, minus the avocado (unless it’s covered with lime to prevent browning).

Step 5 – Pour Dressing

Next, pour the Sweet and Tangy Salad Dressing over the cowboy caviar and mix them together.

Step 6 – Refrigerate

Refrigerate the oil-free cowboy caviar until you are ready to serve. Add the avocado immediately before serving.

Serving Options

My kids love scooping this up with tortilla chips. You can also serve it over a bed of lettuce or just eat it with a fork! I love topping baked potatoes with it too.

Storage

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days as long as it doesn’t have avocado in it. Avocado does not store well and will become brown and mushy.

Slice fresh avocado to serve with any leftovers.

More Plant Based Salsas and Dips

If you love this recipe, check out my other dips and salsas. They are all oil-free too!

Yield: 4 Servings

Oil-Free Cowboy Caviar

Oil-Free Cowboy Caviar

Cowboy caviar is a fancy name for bean salsa. It is a blend of fresh flavors without any added oil that's great for dipping or eating alone.

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1 can whole kernel corn, drained and rinsed
  • 2 cups diced tomatoes (I used 3 Roma tomatoes)
  • 1/2 cup diced red onion
  • 1 diced bell pepper (red, yellow or orange)
  • 1 diced jalapeno pepper (remove seeds if you don’t want it spicy)
  • ½ cup diced cilantro
  • 3 avocados, diced (we leave out and slice some right before each serving, if adding at once, splash with lime juice to keep from browning)
  • 1 recipe of Sweet and Tangy Salad Dressing (see separate recipe for ingredients and steps)

Instructions

  1. Make Sweet and Tangy Salad Dressing first so it can thicken. 
  2. In a large mixing bowl, add beans, peas and corn that have been drained and rinsed. 
  3. Chop all veggies. 
  4. Stir in all the veggies, minus the avocado (unless it's covered with lime to prevent browning).  
  5. Pour in Sweet and Tangy Salad Dressing and stir everything together. 
  6. Refrigerate until ready to serve. Add avocado right before serving. 

Notes

  • Serve with tortilla chips, on a bed of lettuce or eat it with a spoon
  • Refrigerate leftovers in an airtight container for 3-5 days without avocado
  • Slice fresh avocado and add before serving

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© Holly Yzquierdo

Spicy Vegan Ranch Dressing

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My husband loves this spicy vegan ranch dressing. He used it as a dip for veggies and when he ran out of veggies, he ate the rest with a spoon!

It’s not super spicy, so you don’t notice the heat at first. Then it hits you in the back of your mouth and throat. If you like spicy flavors, this spicy vegan ranch recipe is definitely worth a try.

How Do You Spice Up Ranch?

This simple, yet spicy, vegan ranch recipe offers a burst of flavor that will leave your taste buds tingling and wanting more.

Spicy Vegan Ranch

The subtle heat adds a zesty kick that will take your salad, veggies and snacks to a whole new level. But when you make it at home, you have control over the intensity of the spice – from mild to scorching hot, it’s up to you!

Benefits of Spicy Vegan Ranch

  1. Healthier Option: Homemade spicy vegan ranch eliminates dairy, which reduces saturated fats and cholesterol. It’s a healthier alternative without compromising on taste.
  2. Versatility: Spicy vegan ranch isn’t just for salads – use it as a dipping sauce for fries, a drizzle on roasted veggies, or a flavorful spread for sandwiches and wraps.
  3. Customizable: Tailor the spice level and additional flavors to suit your preferences. It’s a versatile dressing for various meals and snacks.

How to Make Spicy Vegan Ranch

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Step 1 – Soak Cashews

Soak the cashews in water in the refrigerator overnight or for at least eight hours. Then drain them.

Step 2 – Blend Cashews

Add the drained cashews, peeled and crushed garlic cloves, and the plant-based milk to a blender.

Process them on high until mostly smooth.

Step 3 – Add Spices

Next add the mustard, onion powder, salt, pepper, parsley, dill, paprika, and cayenne to the blender.

Blend until it as is as smooth as you can get it.

Step 4 – Add Lemon Juice

Now add two tablespoons of lemon juice, and blend until it is incorporated.

At this point, taste the spicy ranch and adjust the salt and lemon juice to suit your desired level of tang.

Step 5 – Adjust Consistency

Thin the ranch to reach by adding more plant-based milk or water, one tablespoon at a time. A thinner ranch is great for dressing salads, while a thicker ranch is ideal for dipping.

For the best flavor, place the ranch in a covered container and allow it to sit in the refrigerator for at least one hour before serving.

Storage

Store the spicy ranch in a tightly sealed container in the refrigerator for up to five days.

Flavor Variations

The beauty of making ranch from scratch is that you control the ingredients, including flavor. Play with different flavors to keep your ranch dressing fresh and exciting.

If it doesn’t taste quite right, try adding a bit of granulated sugar a half teaspoon at a time. A touch of maple syrup or agave nectar can also balance out the heat.

Tailor the spiciness by adjusting the amount of cayenne pepper. Start with a small amount, and add more gradually until reaching your desired heat.

Adding fresh lime juice for an added citrus kick will also complement the heat.

More Vegan Dressings

If you enjoyed this recipe, you’ll love these plant-based dressings too:

Yield: 3/4 pint

Spicy Vegan Ranch Dressing

Spicy Vegan Ranch Dressing

Plant based ranch dressing with a spicy twist to kick up your veggies, salads and wraps.

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup Raw Cashews, soaked overnight
  • 1/2 cup + 2 tbsp Unflavored Plant-Based Milk
  • 2-3 tbsp Fresh Lemon Juice
  • 2 cloves Garlic, peeled and lightly crushed
  • 2 tsp Dijon Mustard
  • 1 tsp Onion Powder
  • 1 tsp Coarse Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Dried Parsley
  • 2 tsp Dried Dill
  • 1 tsp Smoked Paprika
  • 3/4 tsp Cayenne

Instructions

  1. Soak cashews in water in the fridge overnight or at least 8 hours. Drain.
  2. Add the drained cashews, peeled and crushed garlic cloves and plant-based milk to a blender.
  3. Process on high until mostly smooth.
  4. Add mustard, onion powder, salt, pepper, parsley, dill, paprika and cayenne to blender.
  5. Blend until as smooth as possible.
  6. Add 2 tbsp of lemon juice.
  7. Blend until incorporated.
  8. Taste and adjust salt and lemon juice to desired tang.
  9. Thin to desired consistency with more plant-based milk or water, 1 tbsp at a time.
  10. Place in a covered container and sit in fridge for at least 1 hour before serving.

Notes

Store in a tightly sealed container in the fridge for up to 5 days.

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© Holly Yzquierdo

Homemade Vegan Ranch

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Creamy, plant based ranch dressing? Yes! And it’s oil-free too!

Ranch dressing is the most popular salad dressing in the United States. We’ve been known to add ranch on potatoes and salads, as a dip for veggies and crackers, even foods like nachos or fries. It adds a pop of flavor to any food and is pretty easy to make.

Homemade Vegan Ranch Dressing recipe

Easy Vegan Ranch Dressing Recipe

Elevate your greens, veggies and snacks to a whole new level with homemade vegan ranch. It’s not only a healthier alternative, but a flavorful addition to foods that tend to get boring over time. Adding creamy vegan ranch makes vegetables more enticing for anyone, especially kids!

What is Vegan Ranch Made of?

This homemade vegan ranch is made with cashews, lemon juice and spices. No oil! To make it nut-free, try replacing the cashews with vegan mayonnaise or vegan yogurt. That would be more processed that using cashews but safer if you have food allergies.

No matter which version you make, be sure to mix it in a high-powered blender. A food processor or low-powered blender may result in a grainy texture for your ranch.

Homemade Vegan Ranch Recipe

Is it Cheaper to Make Ranch or Buy it?

The true answer to this question depends on where you live and what brand of ranch you buy. I usually have all the ingredients for this recipe in the pantry, so I only have to buy fresh parsley and cashews when I’m ready to make it.

Making ranch at home is a simple way to control the ingredients and tailor the flavor to your liking. Say goodbye to additives and preservatives.

Close up photo of Homemade Vegan Ranch Recipe

How to Make Homemade Vegan Ranch

Ingredients

  • 1 cup Unsalted Cashews
  • 1/2 cup Cold Water
  • Juice from 1/2 Lemon
  • 1 tablespoon White Wine Vinegar
  • 2 teaspoons Fresh Parsley
  • 2 teaspoons Dried Chives
  • 2 teaspoons Dried Dill
  • 3/4 teaspoon Coarse Kosher Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
Ingredients for Homemade Vegan Ranch Recipe

Step 1 – Boil Cashews

Boil the cashews for 10 minutes. Alternatively, the cashews can be soaked over night instead of boiling. Drain, but do not rinse.

Then transfer the cashews to a high-powered blender. (Using any other appliance may result in a grainy texture.)

Step 2 – Blend

Add the remainder of the ingredients to the blender.

For the water, add 1/8 cup at a time until your ranch reaches the consistency you like. Less water will create a thicker ranch, which makes a great dip. More water thins the ranch to a consistency better suited for salad dressing.

Mix on high speed for 2-3 minutes until the ranch is creamy and smooth.

Use a spatula to scrape down the sides of the blender. This will help the finished recipe achieve a smooth consistency.

Step 3 – Salt to Taste

Taste the ranch and add more salt if needed.

Enjoy dipping, drizzling and adding your vegan ranch dressing to a variety of foods. You can eat it right away, but I recommend placing it in an airtight container in the refrigerator for an hour or more before serving. Chilling the ranch will help the flavors meld together.

Flavor Variations

Feel free to get creative with your vegan ranch by incorporating additional ingredients to suit your taste. Here are a few ideas:

  • Smoked paprika for a hint of smokiness
  • Apple cider vinegar (instead of white wine vinegar)
  • Dijon mustard to add a little kick
  • A touch of maple syrup for a hint of sweetness

Nut-Free Option

Use vegan mayonnaise or vegan yogurt in place of the cashews to make your ranch nut-free. The result is a much smoother consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to five days.

More Plant-Based Dressings

If you enjoyed this recipe, you’ll love these vegan dressing too:

Yield: 6 Servings

Homemade Vegan Ranch

Homemade Vegan Ranch Dressing

Smooth and creamy ranch perfect for topping salads, potatoes and other vegetables.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Unsalted Cashews
  • 1/2 cup Cold Water
  • Juice from 1/2 Lemon
  • 1 tblsp White Wine Vinegar
  • 2 tsp Fresh Parsley
  • 2 tsp Dried Chives
  • 2 tsp Dried Dill
  • 3/4 tsp Coarse Kosher Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder

Instructions

  1. Boil cashews for 10 minutes. (Alternatively, cashews can be soaked overnight.)
  2. Drain. Do not rinse.
  3. Transfer cashews to a high-powered blender.
  4. Add remainder of ingredients, mixing in 1/8 cup of water at a time.
  5. Mix on high speed 2-3 minutes until creamy and smooth.
  6. Add salt to taste.

Notes

  • Add less water for a thicker ranch dip and more for a thinner dressing
  • Make it nut-free by using vegan mayonnaise or vegan yogurt instead of cashews
  • Store in an airtight container in the refrigerator for up to 5 days

Recommended Products

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Black Bean Corn Salad with Avocado

by 3 Comments

No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Black Bean Corn Salad with Avocado

Make a fresh, no cook salad that doubles as a salsa.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 Head Romain Hearts (or other mixed greens)

Instructions

  1. In a large bowl combine the drained and rinsed black beans and corn with the diced tomatoes, pepper, onion, garlic and avocado.
  2. Add the lime juice, chili powder, cumin, and salt. Stir.
  3. Store in an air tight bowl and serve chilled over a bed of greens.

Notes

  • Leftovers: Refrigerate in an air tight container for up to three days.
  • Serving Size: One serving is approximately 1 cup.
  • More Flavor: Add cilantro or hot sauce for more flavor.
  • No Black Beans: Use cooked lentils or chickpeas instead.

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© Holly Yzquierdo

Mango Salsa

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Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt

Do

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

Mango Salsa

Try adding this Mango Salsa to your salads, tacos, burritos and more!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt (optional)

Instructions

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

Notes

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Recipes

Oil-Free Hummus

by 40 Comments

Oil-Free Hummus was one of the first recipes I created when I first started a plant-based diet in 2011. Hummus isn’t required for plant-based eating but almost everyone I know who eats plant-based loves hummus.

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Oil-Free Hummus

Oil-Free Hummus

If you are eating an oil-free, whole food, plant-based diet, it’s important that you make your own hummus. Almost all store bought containers of hummus have added oil. I avoid added oil and don’t cook with oil. The only exception I made is that I will use cooking spray when making pancakes or muffins so they don’t stick to the pan. Since I don’t make either very often I’m ok with that exception.

My hummus is not traditional. I don’t use olive oil or tahini. I’ve used tahini in a few recipes but I don’t notice much difference so I just leave it out. That’s one less ingredient, one less measuring cup, and less fat.

Oil-Free Hummus

Homemade Hummus is Easy

When it comes to cooking, hummus is one of the easiest things there is. You don’t really need to cook and you only need a few ingredients. This time, I used canned chickpeas but when I’m batch cooking, I’ll make a big batch of chickpeas so I can make hummus, have chickpeas for Chickpea Nuggets and leftovers to add to salads.

You do need a high-speed blender or food processor. I’ve used both with good results. I’ve had this Hamilton Beach 10 cup food processor for 8 years and it still works great. I also have a Blendtec blender that we got many years ago at Costco. I’ve made countless sauces and dips in these two.

Oil-Free Hummus

Choosing Chickpeas

My favorite chickpeas, a.k.a. garbanzo beans, come from Palouse Brand. They are non-GMO and USA grown. In fact, you are given the field location and harvest date. They are the best chickpeas I’ve ever eaten.

When I’m out of Palouse Brand, or when I don’t have time to cook up a batch in my Instant Pot, I’ll use canned chickpeas. Which ever you choose to use, don’t toss out the liquid that comes with the chickpea, you’ll use it.

Oil-Free Hummus

Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Do

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

I love hummus. I often use it as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it. It’s like having a serving of beans with your veggies.

If you like this recipe, make sure to try my Cilantro Jalapeno Hummus, Spinach Artichoke Dip and Red Pepper Dip!

Oil-Free Hummus

Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Use this as your base recipe and add your favorite flavors.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Instructions

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

Notes

Use this hummus as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings