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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Healthy Homemade Hummus (Oil-Free)

RECIPE By PlantPlate
Our quick and easy version of this classic middle-eastern dip contains no added oil. We've also listed our four favorite flavor variations, in case you get bored!

Prep Time: 10 Minutes
Cook Time: 0 Minutes
Yield: Makes 2 Cups

Notes:

You can use this as a dip for vegetables and wholewheat pita bread, or as a spread for sandwiches and wraps.

Prepared hummus will keep in the fridge in an airtight container for 3-4 days.

To make this suitable for The McDougall Maximum Weight Loss Program, omit the tahini from the recipe.

Ingredients:

  • 2 x 15oz. (425g) cans no-salt added chickpeas, drained and rinsed
  • 2 cloves of garlic, crushed
  • 4-5 tbsp. fresh lemon juice (adjust to taste)
  • 4-5 tbsp. water
  • 2 tbsp tahini (*see note)

Instructions:

Place all ingredients in a blender and blend or pulse until smooth. (You may need to adjust the amount of water you use to reach the desired consistency.) Transfer hummus to an airtight container and keep refrigerated until using.

* Note: For an even lower fat version, simply omit the tahini, or replace it with 2 tbsp of plain unsweetened soy yogurt. (If you do this, please note that the recipe will no longer be soy-free.) 

Variations:

  • Lightly Spiced Hummus: Add 1/4 tsp. each of chili powder, cumin and paprika before blending.
  • Smoky Jalapeno Hummus: After blending, transfer to a bowl and stir through 1/2 tsp. smoked paprika, 2 tbsp. chopped jalapenos and 1/4 cup chopped fresh cilantro.
  • Herby Hummus: After blending, transfer to a bowl and stir through 2 tbsp. chopped fresh parsley, 1 tbsp. chopped fresh dill and 1 tbsp. chopped fresh chives.
  • Roasted Red Pepper Hummus: Roast one whole red pepper in a 230°C / 450°F oven until tender (10-15 minutes.) Allow to cool before slicing and adding to the blender with remaining ingredients.