For those who’ve taken the health challenge, and given up added oil, hummus becomes a base for salad dressings, spread for sandwiches, and dip for crackers and veggies.  This hummus gets it flavor from the mustard and cumin, and the cooking liquid provides the body (in lieu of oil).


2 ½ cups


10 minutes

How to Enjoy:

as a dip, spread or
base for dressings + vinaigrettes


3 large cloves garlic
2 cups cooked basic chickpeas, recipe below
½ cup liquid left over from cooking chickpeas (or liquid from canned chickpeas)
3 tablespoons freshly squeezed lemon juice
2 teaspoons traditional French Dijon mustard, such as Maille or Whole Foods brand
½ teaspoon ground cumin
¼ teaspoon fleur de sel or other flaky sea salt


Blend all ingredients in a high-powered blender, such as Vitamix, until super creamy.

Use in lieu of oil in salad dressings and vinaigrettes.  Alternately, serve as a dip or spread topped with a few chickpeas and sprinkled with paprika. 

This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).

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