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5 from 2 votes

Easy No-Oil Tangy Hummus

This delicious WFPB hummus will go great with any raw veggie or as a healthy sandwich spread.  You can adjust the amount of spice for your taste.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: American, Greek, Vegan, Whole Food Plant Based
Keyword: Eat to Live, Healthy, Vegan, whole food plant based
Servings: 10
Calories: 93kcal
Author: Kim Murphy

Ingredients

  • 1 can Chickpeas, 15 ounce, drained & rinsed
  • 1/4 cup raw cashews or tahini
  • 1/4 cup nutritional yeast
  • 1/2 cup baby spinach
  • 1 1/2 teaspoon apple cider vinager
  • 1 teaspoon Braggs Liquid Aminos or Low-sodium soy sauce
  • 1 teaspoon garlic powder
  • 1 dill pickle spear
  • 1 pinch dried dill
  • 1 lemon, juiced
  • 1 teaspoon siracha, to taste optional
  • pinch salt/pepper, to taste optional

Instructions

  • Using a food processor, add chick peas, cashews (or tahini), & spinach to food processor.  Blend then add a little water (about 2 tablespoons at a time) and blend & continue adding water until a creamy consistency is achieved.
  • Add rest of ingredients and blend until smooth and creamy.
  • Tip:  use spatula to scrape off the sides in between blending.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg