• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Cook for Good

Save money. Eat well. Make a difference.

  • Home
  • Blog
  • Save Money
    • Cook with the Seasons
    • Shop Smart
    • Cut Food Waste
      • Aquafaba
      • How to Make Organic Apple Cider Vinegar
      • How to Make Stoup, a Free Lunch!
      • Climate Change and Food Waste
    • Take a SNAP Challenge
  • Recipes
    • Free Organic Vegan Recipes
    • Supporters’ Recipe Library
  • Feel Great
    • Learn to Cook
    • Get Healthy
    • Organize Your Kitchen
      • Use Handy Appliances
    • Divest Your Plate
  • Cook with LOVE
    • Local
    • Organic
    • Vegetables and Plants
    • Engaged
  • Join
  • Login/out
You are here: Home / Recipes / Win-Win-Win Hummus

Win-Win-Win Hummus

March 1, 2019 by Linda Watson 2 Comments

Win-Win-Win Hummus

The secret ingredient in this hummus makes it healthier, thriftier, and greener. That’s a win-win-win in my book! My Taster likes it better than my original hummus too. Win-Win-Win Hummus costs just 78 cents a serving using organic ingredients.

You’ll find three something-for-nothing ingredients in one recipe:

  1. My homemade hummus uses no oil. Use olive brine instead of olive oil for flavor and fluidity.
  2. Get twice as much value from your lemon by using the juice and zest of one organic lemon instead of the juice of two lemons.
  3. Like my original hummus, this recipe uses chickpea broth (aquafaba) instead of water for added flavor and nutrition.

Cooking with olive brine instead of throwing it away was my big ah-ha this week. I recently splurged on a jar of organic olives. I thought about using olives in hummus in place of olive oil for flavor without fat but was worried they might turn the color gray. As I pondered, I dipped a spoonful of the olive brine from the jar. The black broth tastes like olives, with no bitterness or weird aftertaste. Ah-ha! I used Divina organic pitted kalamata olives, which are packed with water, organic red wine vinegar, and sea salt. You can use any olive brine with wholesome ingredients that tastes good to you.

Print Recipe
Win-Win-Win Hummus
This homemade hummus tastes is rich, spicy, and yet oil free. Use olive brine from a jar of olives in place of olive oil to save money, calories, and the planet (by using and wasting less food). Vegan, vegetarian, oil-free, gluten-free, WFPB (whole foods plant based). Just 78 cents a serving using organic ingredients.
hummus in bowl with raw cauliflower, radish slices, and carrot sticks
Votes: 1
Rating: 5
You:
Rate this recipe!
Course appetizer, Main Dish
Cuisine Middle Eastern, Whole Foods Plant Based
Prep Time 10 minutes
Servings
servings
Ingredients
  • 4 cloves garlic
  • 4 cups cooked chickpeas
  • 1/3 cup aquafaba chickpea broth
  • 1/2 cup tahini
  • 1 medium lemon zest and juice
  • 3 tablespoons olive brine liquid from a jar of organic olives
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon dried ground chipotle powder or cayenne powder
Course appetizer, Main Dish
Cuisine Middle Eastern, Whole Foods Plant Based
Prep Time 10 minutes
Servings
servings
Ingredients
  • 4 cloves garlic
  • 4 cups cooked chickpeas
  • 1/3 cup aquafaba chickpea broth
  • 1/2 cup tahini
  • 1 medium lemon zest and juice
  • 3 tablespoons olive brine liquid from a jar of organic olives
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon dried ground chipotle powder or cayenne powder
hummus in bowl with raw cauliflower, radish slices, and carrot sticks
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Get out your high-speed blender or food processor set up with the stainless-steel blade. Turn the machine on high and drop in the peeled garlic cloves and process until the garlic quits flying around, about 10 seconds.
  2. Add remaining ingredients and process until smooth. Taste and adjust seasonings.
  3. Serve chilled, at room temperature, or hot as a dip, spread, or gravy. Stuff celery sticks with hummus, spread it in wraps or pita bread, or ladle it over roasted root vegetables or baked potatoes. Keeps at room temperature for four hours, refrigerated for five days, or frozen for a year.
    hummus in bowl on cutting board with raw vegetables

Filed Under: Entree, Recipe, Something for Nothing Tagged With: chickpeas, no added fat, olives, something for nothing, thrifty, WFPB

Reader Interactions

Comments

  1. Marian says

    April 14, 2019 at 7:48 pm

    Sounds interesting, Linda. Have you ever used sauerkraut brine in hummus? We’ve been trying to think of what to do with the leftover brine from a jar of delicious sauerkraut.

    Reply
    • Linda Watson says

      April 22, 2019 at 8:03 pm

      I haven’t tried that but it sounds good! It should work as a replacement for the lemon juice or the olive brine. I hate to throw sauerkraut brine away too. Sometimes I add sliced cabbage or cucumbers, refrigerate, wait a few days, and enjoy them as semi-fermented. I’ve also tried this with radishes, which didn’t work very well. If you try it, please let us know how it turns out!

      Reply

Click here to cancel reply.

Please Login to post a comment

Before Footer

Stoup or stew-soup in a bowl full of vegetables, beans, and other food scraps saved to make a free lunch.
healthy fruit salad in a glass dish shaped like an apple

Footer

Blog

Now more than ever, it’s time to develop and share food skills that help us create a healthy, delicious world.

Recipes

  • Newest
  • Extra Thrifty
  • Entrees
  • Desserts
Make a Difference

  • Local
  • Organic
  • Vegetables
  • Engaged

Let's do it! Subscribe today!

Let’s cook scrumptious food together, save money, and to make the world kinder and greener.

Success! Please check your email to confirm your subscription. You're just a click away from getting recipes and tips that will help you save money, eat well, and make a difference.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
  • Home
  • Blog
  • Recipes
  • About
  • Privacy Policy
  • Site Map
  • Members’ Welcome
  • Contact
Copyright © 2010 - 2017 Cook for Good. All rights reserved.