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.
Servings Prep Time
8servings 10minutes
Servings Prep Time
8servings 10minutes
Ingredients
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.