Vegan Canellini Hummus(Gluten, Onion, Garlic & 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!


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