Low Fat Hummus Recipes
OIL-FREE, TAHINI-FREE LOW-FAT HUMMUS
Steps:
- Gather the ingredients.
- Using a high-speed blender or food processor, blend all the ingredients into a thick paste. Use a small amount of water as necessary to achieve desired consistency.
- Serve chilled or at room temperature. Enjoy.
Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, Sodium 249 mg, Sugar 3 g, Fat 2 g, ServingSize serves 6, UnsaturatedFat 0 g
LOW FAT RED PEPPER HUMMUS
This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It's classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.
Provided by Analisa
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain& rinse chick peas/garbanzos, reserving liquid.
- In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
- Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
- Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
- Add the fresh ground pepper.
- Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
- Serve with toasted pita bread or as a dip or spread with almost anything.
- Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.
- Please share your discoveries!
Nutrition Facts : Calories 124.8, Fat 3.4, SaturatedFat 0.4, Sodium 584.4, Carbohydrate 19.6, Fiber 4, Sugar 0.1, Protein 4.9
LOW FAT GREEK HUMMUS
I love hummus and this recipe lets me enjoy it more often without the higher calorie count of some recipes. Serve with warm pita bread and sliced veggies for a nutritious snack.
Provided by CaliforniaJan
Categories Greek
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt, cumin and cayenne and blend to a smooth and creamy dip.
- If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.
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- Put all of the ingredients into a food processor and blitz until the hummus is as smooth as you want it. If it is too dry then add some of the reserved chickpea liquid and blitz again. Add more lemon juice, if required for taste, and season with salt and freshly ground black pepper.
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- Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
- Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all, just stop when you think the consistency is right, it should have more or less the consistency of mashed potatoes.
- Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.
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- Classic Hummus With Tahini. Want to make the traditional hummus that's been popular for centuries? Here's the ultimate classic recipe for this Middle Eastern dip, which includes tahini (sesame paste).
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- Pumpkin Hummus. Pumpkin adds pretty color and nice creaminess, making it a delicious fall appetizer. Fresh sage is a nice addition to this pumpkin hummus.
- Lebanese Moutabel (Spicy Eggplant Dip) Calling all eggplant lovers, this delectable hummus recipe features roasted eggplant as its main ingredient. It has a smoky flavor a little bit reminiscent of baba ghannouj, a Middle Eastern eggplant dip.
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From recipegirl.com
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- In the bowl of a food processor, add all ingredients except parsley and veggies/pita; process until smooth. Use the reserved garbanzo bean liquid to thin out the hummus, if needed. Taste and adjust spices, as desired. Stir in the parsley.
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- Process for a few minutes to blend. Scrape down the side and check for consistency. Add more water to thin as desired.
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