Oil-free Creamy Hummus

This oil-free, whole food hummus is at least as good, if not better, as a traditional hummus

with olive oil. The added cashews allow for extra creaminess and the bell pepper adds an amazing deep roasted flavor. Extra flavor, Extra antioxidants, Extra healthy. Hummus

goes well with bread, crackers or raw vegetables, and is made for our longevity burrito.


  • 1 can of chickpeas

  • 50-75 g/ml of water

  • 1 red bell pepper

  • 1 tbs tahini

  • ⅓ cup or 35 g of cashew nuts

  • ½ tsp of lemon juice

  • ½ clove of garlic

  • Salt to taste


  1. Cut bell pepper in half and remove seeds.

  2. Put both halves on parchment paper and bake for about 15 minutes on 220-250 °C or 430-480 °F. Don’t worry if it turns a little black, just remove the skin.

  3. Wash the chickpeas and drain excess fluid.

  4. Add chickpeas, water and lemon juice to the blender (start with 50 ml of water and add more if you like it thinner. Use a blender tamper if necessary, to get the blending process started.

  5. Add garlic, tahini and cashews to the blender

  6. Blend until smooth

  7. Add salt to taste

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