Healthy Hummus Recipes
SUPER HEALTHY HUMMUS
Taken off a website, don't have the reference. An excellent hummus, the only one I make anymore. You really need a blender or food processor to get the consistency right. 1/4 cup = 1 point ww.
Provided by Kasha
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything in blender or food processor and process until smooth.
- The blender gives the best result.
- If you need more liquid to make a nice consistency, add a bit more yogurt.
- Chill.
- Serve with pitas or as a veggie dip.
SIMPLE, HEALTHY HUMMUS!
This is a basic hummus recipe that my friend and I came up with. We avoided adding a lot of unnecessary ingredients and enjoy our hummus on the thicker side. It's a good low-fat alternative to the usual hummus recipe. Feel free to add whatever you would like! :-)
Provided by HealthyDoll7
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain and rinse garbanzo beans.
- Combine ingredients into food processor or blender.
- Add water/lemon juice as needed.
- Blend until smooth.
- Serve with veggies, chips, pretzels - whatever you would like! Enjoy!
Nutrition Facts : Calories 129.3, Fat 1.2, SaturatedFat 0.1, Sodium 318.1, Carbohydrate 24.8, Fiber 4.7, Sugar 0.2, Protein 5.3
WHAT TO EAT WITH HUMMUS (22+ IDEAS!)
Wondering what to eat with hummus? Apart from sandwiches and wraps, you need to make delicious vegan bowls with this versatile and healthy dip. The recipe below is a customizable, flavorful and gluten-free lunch or dinner idea that's great for meal prep. Add your favorite hummus to the roasted veg and fresh greens!
Provided by Alena
Categories Ingredient
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
- Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
- Place the sliced zucchini on the other baking sheet, arranged into a single layer.
- Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
- In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
- Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
- Add a dollop of your favorite hummus and enjoy your easy vegan bowl.
Nutrition Facts : Calories 538 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 24 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 635 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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Ratings 163Calories 166 per servingCategory Appetizer, Snack
- Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
- Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
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- Peanut Butter Hummus. Now, we know what you're thinking: Peanut butter hummus? Gross. It may seem strange, but it's actually a tasty treat! Give it a try and you'll be surprised.
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- Pesto Hummus. This Italian/Middle Eastern fusion will knock your socks off. The excellent flavor combination is unique, and so wonderfully palatable that even kids will like it!
- Ranch-Style Hummus. Add some parsley, dill, and garlic salt to chickpeas and you have yourself an American taste twist. This recipe has almost no fat and fewer calories than the others recipes, so you can even enjoy it if you're on a diet.
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5/5 (1)Total Time 15 minsCategory AppetizerCalories 23 per serving
- Prepare checca by gently mixing all ingredients in bowl, then refrigerating covered until ready to serve.
- Blend all hummus ingredients in blender, adding EVOO last to achieve correct consistency. Chill.Let flavors marry, then when ready to serve, top hummus with checca. Serve with pita or veggies.
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Reviews 3Calories 251 per servingCategory Appetizers
- Using your hands, pop the skins off of each chickpea and discard the skins. (This is tedious, but is what makes the hummus extra smooth and creamy!)
- Add in the water a tablespoon and a time and keep blending until you have a very creamy, smooth paste.
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5/5 (5)Total Time 25 minsCategory AppetizerCalories 110 per serving
- Drain and rinse the can of chickpeas, and remove the skins by rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
- Cook for 8-12 minutes on medium-high heat until the chickpeas are soft. Remove from heat and drain.
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Estimated Reading Time 6 mins
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