Joseph’s Very Famous Rapid-Fire Hummus

Hummus makes a handy-dandy topper for a plant-based bowl. It makes a great salad dressing. It’s pretty darn swell on a potato, whole-grain toast or brown rice crackers, carrot & celery sticks, or just out of the blender all on its own. Hummus is delicious, but it can be a challenge to find commercially made hummus that doesn’t have oil-rich tahini in it, or other added oil. Mine is awesome tasting and you can make it at home in less than 5 minutes. Tick tock.


  • 1 15-ounce can no-salt-added chickpeas (or 1 1/2 to 2 cups), aquafaba (liquid) retained and set aside.
  • 2 tablespoons fresh or 1 tablespoon dried parsley
  • 2 tablespoons nooch (nutritional yeast, makes a good mouth feel)
  • 2 tablespoons lemon juice or apple cider vinegar
  • 2 teaspoons Bragg Liquid Aminos or 1 teaspoon low-sodium soy sauce
  • 2 teaspoons granulated garlic (or garlic powder)
  • 2 teaspoons granulated toasted onion (or regular onion powder)
  • 1/2 teaspoon smoked chipotle powder (a little spicy) or smoked paprika (not spicy)
  • a grind or two of black pepper


Place all ingredients into a small food processor or blender and blend until smooth or to desired consistency. The hummus should be a little pasty, not watery, but if it is too dry, add a small amount of the aquafaba.


This is a basic, fast hummus recipe that can be modified in a lot of ways. Make it with black beans or any other kind of beans. Add a minced jalapeño. Try it with a handful of fresh basil and a few tablespoons of tomato paste. Have at it.
I turned to dried, granulated spices because without the added oil, fresh or sautéed onion and garlic resulted in excess water in the hummus. I was really happy with the result, especially since I can whip this up in minutes and it is always delicious.

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