No Tahini Low Fat Hummus

4.6 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 47.9
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.5 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.1 g

View full nutritional breakdown of No Tahini Low Fat Hummus calories by ingredient

Number of Servings: 10


    chick peas
    sesame oil
    lemon juice
    curry powder
    black pepper


keep some of the reserve liquid from the chick peas.

Blend all ingredients and add liquid as needed to get desired consistency.

Makes 10 2 TB servings

Number of Servings: 10

Recipe submitted by SparkPeople user AMYCUE.

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe

  • no profile photo

    5 of 6 people found this review helpful
    SHRINKDIVA, the nutritional values are based on

    * Curry powder, 1.00 tsp
    * Pepper, black, 1.00 dash
    * Sesame Oil, 0.50 tbsp
    * Lemon juice, 1.00 tbsp
    * Garlic, 2.00 cloves
    * progresso chick peas, 2.00 cup

    - 2/12/09

  • no profile photo

    Great recipe. Can't make enough for the pot luck dinners I attend. It is a big hit and the best part it is healthy.!!!! - 8/3/11

  • no profile photo

    Easy to make but it was not nearly as good as hummus I've made that had either tahini or peanut butter. I tried this one because I didn't have either tahini or peanut butter (which serves as a good stand in for tahini). I would probably not make this again. - 11/15/10

  • no profile photo

    I used my immersion blender in a deep plastic tupperware to make this and it turned out great! It tastes like Jersey Devil dip! I added a little feta cheese and splenda because I think I added too much curry powder. forgot the garlic but it doesn't need it for my taste. First hummus I actually like! - 9/1/10

  • no profile photo

    I have been looking for a hummus recipe that is "No Tahini" for a long time. Thank you for posting this. This I can make without shopping in specialty stores. - 5/13/10