Winter Reset Webinar + Creamy Oil-Free Hummus Recipe
I remember when I was thinking about changing to eating whole food, plant-based, I was nervous about two things: Was I going to be hungry all the time? Isn’t it going to be hard to eat that way?
Food is such an important part of our lives, it’s silly to participate in something that leaves you feeling hungry, unsatisfied, and overwhelmed. But we’re going to eat delicious, easy REAL FOOD during my upcoming Winter 5-Day Reset!
In fact, I’m so sure that you will love what you’ll eat in this Reset that I’m sharing my one of my favorite Winter Reset recipes with you: Creamy Oil-Free Hummus. It mixes up in seconds-flat with simple ingredients. Serve it up with colorful veggies or my favorite cracker, Mary’s Gone Crackers. It’s also great on sandwiches instead of mayo and your whole family is going to love it! It’s so good that it was one of the things I made for the vegan wedding I catered—and guests gobbled it right up.
Now that doesn’t look like deprivation at all, does it! Photo by Cindy Thompson, Trimazing.com
I want to make sure you feel comfortable knowing that we’ll be eating healthy, nourishing foods that will leave you feeling satisfied and your taste buds happy. That’s why I’ve shared this recipe with you. Try it out, and if you like it, be sure to join us for the FREE Winter 5-Day Reset that kicks off February 7, 2022.
If you still have questions and want to now more about the Winter 5-Day Reset, join me January 26th for a free webinar. I’ll share all the details about the program and answer any questions you have!
Ready to join the FREE 5-Day Winter Reset? Click here!
Want to know more? Have Questions? Come to my Webinar, January 26th, 6pm PST!
Click HERE to register for the informational Webinar where you can learn more details and ask questions! After registering, you will receive a confirmation email containing information about joining the meeting.
Don’t worry, if you can’t join me live, it’ll be available on the Trimazing! Health & Lifestyle Facebook Page (make sure to follow the page on Facebook so you get notified). If you aren’t on Facebook, no worries, I’ll update this post with the replay right here, and I’ll also email it the next morning. (You are on the Trimazing! email list, aren’t you? If not, go here to sign up!).
Sample Winter Reset Recipe: Creamy Oil-Free Hummus
The key to this super creamy, yet oil-free, hummus is aquafaba. What is that, you may ask?
Aquafaba
You get ½ to ¾ cups of aquafaba from a can of beans. Photo by Cindy Thompson, Trimazing.com
Aquafaba is simply the liquid beans were cooked in! It’s NOT the liquid you soaked dried beans in, but the viscous cooking liquid—you know, the thick stuff you probably pour down the drain out of a can of beans before you use them! It’s super versatile as an oil replacer, but you can even whip it into a whipped topping or meringue, or turn it into marshmallow fluff! Generally, aquafaba is from a can of white beans, like garbanzo beans, because it is colorless, but really, any bean liquid is technically aquafaba.
I use aquafaba a lot simply as an oil-replacer in roasting vegetables to get spices to stick and in dressings and dips, like my hummus, for richness and viscosity without added refined fat or calories that I used to use oil for. You won’t tell the difference at all!
You can freeze aquafaba too, if you don’t have an immediate need for it. I simply freeze in ice cube trays and store the frozen aquafaba cubes in a container in my freezer. They thaw out quickly when you want them.
Making the Hummus
The beauty of hummus is its simplicity! Photo by Cindy Thompson, Trimazing.com
If you have a high-speed blender, like a Vitamix (this is what I have), you can use sesame seeds; otherwise, use tahini or any other nut butter you’d like.
You’ll need two cans of chickpeas for this recipe. I recommend low- or no-sodium beans and then season your hummus to taste (you’ll get less total salt that way). Drain one can (reserve the aquafaba in case you need a little more liquid for your hummus, and then freeze whatever’s leftover for another use) but do NOT drain the other.
Make sure the beans and aquafaba go in first so it blends nicely. Photo by Cindy Thompson, Trimazing.com
Add your ingredients, in this order, into your blender or food processor: drained and undrained chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until super creamy, adding a touch more aquafaba if you need it (I usually drizzle a little more in as I blend). You may need to use the high-speed blender tamper or stop and scrape the sides down with a regular blender or food processor to incorporate everything evenly.
I usually have to use a tamper when I make hummus. You can also stop the blender, scrape the sides, and blend more. Photo by Cindy Thompson, Trimazing.com
Creamy Hummus! Photo by Cindy Thompson, Trimazing.com
Season to taste and pour into a container. I love to top with smoked paprika, Za-atar (a Middle Eastern spice blend containing sumac, oregano, cumin, etc.), and pine nuts. But you can add anything you like or leave plain.
Top with seasonings and seeds, and serve as desired. Photo by Cindy Thompson, Trimazing.com
This hummus lasts 3-4 days in the refrigerator, in theory…but it gets eaten up way before that! You can also freeze hummus. Just thaw it out in the refrigerator and if the texture is a little rough, simply reprocess in a blender or food processor for a few seconds and it comes right back together.
Try this recipe out! If you like it and want 29 more easy and delicious, family-friendly recipes, click here to join my 5-Day Winter Reset!
Creamy Oil-Free Hummus
Ingredients
Hummus Ingredients
- 2 15.5 oz cans chickpeas 1 can UNDRAINED, 1 can drained (see Note below if using your own cooked chickpeas)
- 2 tbsp tahini or other nut butter, or ¼ cup sesame seeds if using a high-speed blender
- ¼ cup lemon juice or juice of 2 lemons
- 1 clove garlic
- 1 tsp ground cumin
- ⅛ tsp salt
Optional Spice Toppings
- smoked paprika
- Za-atar
- pine nuts
Instructions
- Drain 1 can of chickpeas (save the liquid, known as aquafaba, for another purpose)
- Place all hummus ingredients (1 can undrained chickpeas, 1 can drained chickpeas, tahini (or other nut butter or sesame seeds), lemon juice, garlic, cumin, and salt) into a blender or food processor and blend until smooth.
- Pour into a container and sprinkle with Optional Spice Toppings as desired.
Notes
Nutrition
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[Trī-māz-ing]
Cindy wants you to be Trimazing—three times better than amazing! After improving her health and fitness through plant-based nutrition, losing 60 pounds and becoming an adult-onset athlete, she retired from her 20-year firefighting career to help people just like you. She works with people and organizations so they can reach their health and wellness goals.
Cindy Thompson is a national board-certified Health and Wellness Coach, Lifestyle Medicine Coach, Master Vegan Lifestyle Coach and Educator, Fitness Nutrition Specialist, Behavior Change Specialist, and Fit2Thrive Firefighter Peer Fitness Trainer. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine, Rouxbe Plant-Based Professional, and Harvard Medical School Culinary Coach, teaching people how to prepare delicious, satisfying, and health-promoting meals.
She provides health and lifestyle coaching at Trimazing! Health & Lifestyle Coaching. Cindy can be reached at info@trimazing.com.
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