Basic No-Oil Hummus Recipe

I love hummus and admittedly eat it almost every single day. It's such an easy, delicious and healthy plant-based protein snack. Seriously who doesn't like hummus? What is my favorite hummus you ask? This exact basic no-oil hummus recipe right here is the base of all my hummus masterpieces. 

basic no oil hummus recipe & hummus wrap lunch idea. | plant-based vegan & gluten-free
Basic No Oil Hummus Recipe | vegan plant-based oil-free quick & easy! puremamas.com

This recipe is tangy, low-fat (no oil), protein rich and creamy dreamy delicious. There are a few secrets to this dip: a touch of nutritional yeast, a small amount of soaked cashews and lots of lemon juice. I use tahini like most of the hummus makers out there as well. Garbanzo beans are a favorite snacks and so versatile in nature. What is your favorite bean? 

Side note: Do you feel like beans make you super gassy or bloated? Truth is - you don't eat them enough (for most people - some are actually allergic to beans). Most people need the fiber when they eat protein but meat doesn't have any fiber at all. So the food doesn't move through the intestines fast enough. When those used to eating meat suddenly "cold turkey" (haha pun intended) start on a plant-based diet they complain that they don't like the diet because they can't live with a pooch-y tummy. Good news is - it will go away once your gut gets healthy and you slowly start to get that old food moving out of the intestines. Haha eeewwww! 😝 But it's the truth. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com
Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Now that you got this big old batch of basic oil-free hummus what the heck will you do with all of it? Share it for sure. Make sure every family enjoys your oil-free hummus because it's a really healthy snack. Dip veggies in it or even your favorite chips, crackers or naan. Today I'm going to share my favorite way to eat this basic hummus. My lunch idea adds even more nutrition to your meal. What is it you ask: a delicious veggie wrap filled to the brim with healthy greens! As we all must know by now, greens are also a great form of roughage (great for digestion and moving food through the system) and they are full of micro nutrients, protein, minerals, vitamins, antioxidants and more. 

Basic Creamy No-Oil Hummus Recipe | plant-based diet, gluten free, dairy-free & delicious. Recipe via puremamas.com

Let me know how you enjoy eating your hummus and what your favorite spices or flavors are to add. If you make my recipe I'd love to see your creations. Please share them with me on Instagram and tag me: @purekitchenblog ! I'd so appreciate it and I will feature your photo in my instagram story! 

Hummus Recipe & Veggie Wraps-8.jpg

Basic Creamy No-Oil Hummus Recipe

yields approx 1 cup 

Hummus Recipe & Veggie Wraps-5.jpg

INGREDIENTS

  • 1 can garbanzo beans, reserve 1 Tbsp liquid (discard the rest)
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 3/4 tsp sea salt
  • 1 Tbsp liquid inside of the garbanzo bean can
  • 1/4 cup raw cashews, soaked for an hour
  • 1/4 cup nutritional yeast
  • optional flavors to add: paprika, cumin, cracked pepper or sriracha

DIRECTIONS

  1. Place all ingredients into a food processor or high speed blender (I've used a Magic Bullet for his before and it works great). 
  2. Blend well until super creamy and not too many large garbanzo beans chunks. 
  3. Have fun with the flavors - I love sriracha in this recipe. But cumin and paprika used together are really awesome as well. 

Hummus & Greens Wrap Recipe

yields 1 wrap

INGREDIENTS

  • 2 Tbsp basic no-oil hummus (recipe above)
  • 1 Tbsp vegan mayo
  • 1/4 cup kale, finely chopped
  • 1 cup red leaf lettuce, chopped
  • 1 carrot, cut into long thin slices
  • gluten-free tortilla of choice (I use Free 2 Be but coconut wraps are also delicious)
  • salt and pepper, to taste

ASSEMBLY

  1. In a bowl combine the finely chopped kale with a drop or two of olive oil and massage it well. This will soften the kale. 
  2. Place your tortilla on a flat surface. Spread the hummus and then the vegan mayo. 
  3. Place the greens and carrots on top of the sauces. Carefully wrap the tortilla up. 
  4. Enjoy and feel free to add your own veggies or flavors or herbs to this as well.  

Roasted Red Bell Pepper Cashew "Cheese" Dip

Move over Velveeta we've gotta a healthier version of your cheese dip; just in time for Super Bowl. This dip is so addicting, you might need to double the recipe if you're having company. 

Roasted Red Bell Pepper Cashew Cheese Dip is my new favorite appetizer. Not only is it inexpensive and easy to make, it also tastes like cheese dip. No saturated animal fats or fake ingredients. Its smokey roasted flavors make it unique and delicious. 

roasted red pepper cheese dip | dairy-free vegan | #purekitchen #puremamas
roasted red bell pepper cashew "cheese" dip | you'll never know there's not cheese! #purektichen #purekitchenblog

This roasted red bell pepper cheese sauce is not only good as a dip it can also be used as a cheese in lasagna or as a cream sauce for spaghetti. The recipe calls for only a few ingredients. At my house this is a staple sauce but I play around with the flavors to mix things up a bit. 

Smokey Roasted Red Bell Pepper Cashew Cheese Dip. Wow that's a mouthful! Nobody will every know it's dairy-free | vegan gf | #puremamas #purekitchen

Have you ever made a cashew cheese sauce before? If not then start here - all it takes is a few healthy ingredients and a quick blend in the blender and voila...you're all set. Impress (or trick, rather) your friends at your next Superbowl party! 

Roasted Red Bell Pepper Cashew Cheese Dip | vegan gf dairy-free | #puremamas #purekitchen

Roasted Red Bell Pepper "Cheese" Dip

yields 10 ounces

INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 roasted red bell pepper 
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/4 - 1/2 tsp sea salt (adjust to taste)
  • 1 Tbsp nutritional yeast
  • 1 squirt hot sauce like sriracha or dried chili peppers
  • 1/4 tsp liquid smoke 

DIRECTIONS

  1. In a high speed blender add all of the ingredients. Blend until super duper creamy. 
  2. If you don't not have a high speed blender like a Vitamix, you will have to soak the cashews for at least an hour before making the cheese dip. 
Roasted Red Bell Pepper Cashew Cheese Dip | dairy free vegan | #puremamas

Simple Homemade Sour Cream

A perfect vegan sour cream is super creamy, and mild in flavor, not too salty or spicy. Most often at home I just blend up a store bought vegan sour cream (which are never very good if you ask me) with cashews, lemon and some nutritional yeast. That's been my go-to for quick easy vegan sour cream.  

But this time I wanted to create a sour cream at home that doesn't require any store bought brands (which often expensive, contain emulsifiers and other ingredients). 

sour cream | vegan homemade recipe | #purekitchen

This sour cream recipe is really easy to whip up any time you're making tacos, burritos or even lasagna. Yes, I said lasagna; you can use this to make a lasagna or pasta sauce more creamy and almost cheesy in flavor. So keep this recipe someplace handy or better yet make it a few times and just memorize the quantities. 

Once you quit dairy you won't even miss it with substitutes like this. Try my Basic Vegan Parmesan Cheese Recipe and my Homemade Macademia Nut Ricotta recipe as well. 

vegan sour cream | simple recipe | #plantbased #purekitchen

Yields approx 3 cups

INGREDIENTS

  • 1⁄2 cups raw cashews, soaked for at least an hour

  • 1⁄2 cup firm or soft tofu

  • 1 Tbsp vegan mayo

  • 1⁄3 cup fresh water

  • 2 Tbsp fresh lemon juice

  • 1 Tbsp apple cider vinegar

  • 1/2 teaspoon fine sea salt (or less)

    DIRECTIONS

  1. Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. Or 1-3 hours if you don’t have time.

  2. Drain water from soaked cashew bowl. Place in a high-speed blender with tofu. 

  3. Add the mayo, water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.

  4. Transfer mixture into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.

  5. Tips: You can also freeze it for up to 1 month. You can even it in silicone ice trays. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.