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Low Fat Hummus Recipe

Low Fat Hummus Recipe
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Garlic and tahini hummus that is low in calories! It’s the finest hummus dish I’ve ever had, despite it being low-fat.

Ingredients

Scale
  • 9 oz cooked chickpeas (see note) 9 oz canned chickpeas (see note) some chickpea cooking water or canned chickpea water
  • 2 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • a quarter-cup of lemon juice
  • a heaping spoonful of tahini
  • to taste 1/2 – 1 teaspoon of acceptable sea salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon paprika (sweet)
  • 1 teaspoon paprika (spicy)
  • seeds of nigella to sprinkle on top

Instructions

  1. Drain the chickpeas, but save about 1 cup of the cooking liquid or the can’s liquid.
  2. Place the drained chickpeas in a food processor and blend until smooth. Process the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika until completely smooth, scraping down the sides of the food processor as needed.
  3. To achieve the appropriate consistency, gradually add some cooking water (or chickpea can water). You don’t have to add it all; stop when you believe the texture is right; it should be similar to mashed potatoes inconsistency.
  4. More lemon juice or salt can be added to taste. Sprinkle with nigella seeds and transfer to a bowl.

Notes

  • Soak dry chickpeas in lots of water for 12-24 hours before cooking. Then drain, re-cover with lots of water, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are mushy; this could take up to an hour, depending on their size and age.
  • You’ll need roughly 125 g/ 4.4 oz dried chickpeas to make 250 g/ 8.8 oz cooked chickpeas, but I recommend cooking extra and freezing the rest.
  • The recipe yields 350 g (12.4 oz) of hummus. Therefore one serving is 35 g (1.2 oz). That’s one hummus tablespoon, lightly heaped.

Nutrition

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Find it online: https://alazharfoodie.com/low-fat-hummus-recipe/