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I am 3 weeks into my whole food, plant based, no oil lifestyle and I have had some great results! My blood sugar numbers are in the normal range, and I have lost over 20 pounds. While eating this way isn’t especially difficult, it does require a lot of label-reading and planning ahead.
One thing I haven’t been able to find in my local stores is tahini-free, oil-free hummus. As a diabetic it is imperative that I avoid oil as much as possible, so I knew I needed to find an alternative. I decided to just make my own, although I was skeptical of how the texture would turn out without tahini in it.
I recently upgraded my Ninja Kitchen System to a Vitamix 5300, and wow, what a difference in the texture of my hummus! The Ninja is a great, lower-cost alternative if a Vitamix isn’t in your budget, but if you can swing the upgrade it is well worth it!
You can use a can of chickpeas, but if you are trying to avoid salt I find it much easier to make my chickpeas in my Instant Pot. I cover the dry chickpeas with water and add some garlic powder and cumin. I set the Instant Pot to manual for 50 minutes, then do a natural release. Not only is this way cheaper than buying canned, I avoid BPA and unwanted sodium in my beans. If I make a big batch I will freeze them 2 cups at a time, since that is about equivalent to a can.
This recipe is so quick and easy not much instruction is required, but here is the YouTube video I did with the step-by-step: https://youtu.be/bzKL_DiPBbo
If you want to jazz the hummus up you can blend in olives, peppers, or even just mix up the seasoning. Adding cannelloni beans can add some creaminess, too.
I love hummus for dipping carrot sticks, but I also like using it as a sandwich spread or thinned out for dressing! I make sure I always have a container made up in the fridge.
- 2 C chickpeas
- 1 T low-sodium soy sauce
- 1 T lemon juice
- 2-4 T vegetable broth
- 2 cloves garlic
- Blend ingredients together until desired consistency and texture.