Vegan Canellini Hummus (Gluten, Onion & Garlic and, Oil Free)

My cooking without onion and garlic chronicles continue with this “Hummus“recipe which, incidentally is made with Canellini Beans as I had run out of canned chickpeas. Using a knob of fresh ginger gives this dip, a great twist and the lemon juice helps freshen up the flavour. I also used flax seed powder dissolved in water to replace the oil.

We need,

  • White Canellini Beans, drained and rinsed – 1 can
  • Fresh Ginger Root, chopped – 1″ piece
  • Flax Seed Powder – 2 tablespoons
  • Lemon Juice – 5 tablespoons
  • Warm Water – 1/2 to 1/3 cup, depending on desired consistency
  • Sunflower Butter – 4 tablespoons
  • Asafoetida – 1 teaspoon
  • Black Pepper, freshly ground – 2 teaspoons
  • Salt, to taste


Dump all ingredients into your blender jar and process until the dip reaches desired consistency. We prefer ours on the smoother side but, lesser processing gives a slightly chunkier dip.

Tastes great with flatbread, carrot and cucumber sticks or, by itself 😄 Happy Cooking!