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

Directions,

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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Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️