- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 478.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 5.4 g
- Protein: 6.4 g
View full nutritional breakdown of Low-fat hummus calories by ingredient
IntroductionGenerally people will not be able to tell there is no oil in this dip. It will be creamy and tangy, it will just seem lighter and fluffier to them. Skipping the oil in recipes is a great way to trim that waist line and satisfy your desire for savory dishes without the guilt! Generally people will not be able to tell there is no oil in this dip. It will be creamy and tangy, it will just seem lighter and fluffier to them. Skipping the oil in recipes is a great way to trim that waist line and satisfy your desire for savory dishes without the guilt!
Number of Servings: 4
1 15 oz./425 g can chickpeas (no salt) or 1 3/4 cup of fresh cooked chickpeas
1-2 small cloves of garlic (depending on how spicy you like it)
1 1/2 tbsp filtered water (this is replacing the oil)
3-4 tbsp lemon juice (depending on how lemony you like it)
1 1/2 tbsp tahini (sesame seed butter)
1/4 tsp salt (or none if you are using salted canned chickpeas)
Fresh ground pepper to taste *optional
Drain and rinse the chickpeas (only drain if fresh cooked) and set aside.
Add the garlic clove(s) to the food processor and pulse until chopped up. Stop the food processor.
Add the chickpeas, filtered water, lemon juice (start with less and add more if desired) and pulse the chickpeas until they are fairly broken up. Depending on how strong your food processor is when they are broken up you can let it run for a few seconds or just keep pulsing until itís a little smooth. Stop the food processor. Taste test and add more lemon if desired.
Add the tahini, Herbamare (if desired) and a little fresh ground pepper. Let it run until everything is creamed up. Taste test and adjust any additional salt, pepper, lemon or water (for consistency). Your hummus should be creamy with no chunks left.
Serve with veggies, pita or baked chips if desired.
Serving Size: Makes 4 big servings
Number of Servings: 4
Recipe submitted by SparkPeople user KHANTIMETTA.