Low Fat Hummus
(8 votes) Move your mouse over the stars then click to vote.
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recipe ingredients
2 1/2 cups or 2 cans chickpeas (garbanzo)
2 Tbs. low-sodium broth
1 Tbs. lemon juice
1/4 tsp. garlic powder
1/2 tsp. dry parsley
1 tsp. sesame oil
1/4 cup fat-free mayonnaise
recipe directions
Put all ingredients in food processor and blend until as smooth as possible. Use a pulse mode if available or frequently stop and scrape down the sides. This may be done with potato masher or fork but is a long, difficult process. Chill until serving time.
Serves: 8 - Nutrition Information Per Serving
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 91 | 2.5 | 0 | 4.5 | 3.5 | 5 | 15 | 1 |
I made this recipe for the 4th of July. I added sun dried tomatoes and minced garlic when I mixed it in the food processor. I really added alot of flavor. This is a definite make again recipe.
Started out wanting to “test” this recipe and ended up using fresh garlic. But the “test” was SO good! A big two thumbs up for this recipe.
This is the best recipe ever! Everywhere I take it gets rave reviews and I have started carrying copies of it with me. People are even happier to hear how low fat it is.
I am spoiled as my experience with hummus has been homemade by a mediterranean cook, but this hummus tastes pretty good, as good as any store-bought anyway. I made it with half the beans and twice the spices except the sesame seed oil as I don’t like the taste of chick peas very much. I also added a lot more lemon juice as I like it to have a bit of a sour kick. I think next time I will use the suggestion to add the sun dried tomatoes and fresh garlic, that sounds like it will give it a more intense flavor. Super easy to make with a food processor, for once I didn’t dirty up half the dishes in my kitchen.