low fat hummus

This Low-fat Vegan Pizza Hummus is oil-free and is amazing with a spoon, on chips, on toast or any other way you can think of.&nbsp;

Low-Fat Vegan Pizza Hummus

15 oz cans garbanzo beans, drained & rinsed well

tomato puree/sauce

fine sea salt

oregano

basil

garlic powder

red pepper flakes

lemon juice

(32 grams) runny tahini

Optional toppings: olives, fresh basil, red pepper flakes

Drain and rinse the beans and add them to a food processor. Process until they are basically broken up and mashed. Add the tomato puree only and blend again until really smooth.

Add the remaining ingredients and process until completely smooth. Scrape the sides and let it go for several minutes. I let mine go for at least 5 minutes or longer until it was creamy dreamy smooth. That's the key to getting that silky smooth texture. The longer you blend, the smoother it will get. Taste and adjust any spices if needed.

Place in a serving bowl and add optional toppings. This makes a beautiful display if serving at a party. I added olives, fresh basil and red pepper flakes to mine for a beautiful presentation.

Low-calorie hummus with garlic and tahini! Despite its being low-fat, it is the best hummus recipe I&#39;ve ever tasted.

Low-Calorie Hummus - Best Hummus Recipe Ever

chickpeas chickpeas (See note))

some chickpea cooking water (or water

garlic

olive oil

tahini

fine sea salt (to taste)

cumin

coriander

sweet paprika

paprika

nigella seeds

Drain chickpeas

Drain the chickpeas, but keep about 1 cup of cooking water or the water from the can.

Blend

Blend: 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 water

Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don&#39;t have to add it all; stop when you think the texture is correct, it should have more or less the consistency of mashed potatoes.

Adjust taste

Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

Really good. I stopped a few times, checked the seasoning and scrapped the sides down. Added more liquid until it was just right. It's a keeper.

This is delicious! I made a few modifications due to lack of ingredients/nutritional value. I used a scoop of miso in place of the salt (to add the additional fermented/nutritional component), I replaced the coriander with fresh chopped cilantro, and I substituted smokey paprika for the sweet and hot paprikas. 

Thank you for sharing such a wonderful recipe. I'm excited to explore your website further.

This was really good. I made some modifications - was out of chickpeas, so I used Cannellini beans.  Didn't have hot paprika, so I used 1/2 tsp of cayenne.  I did bump up the lemon a little bit and want light on the salt.  
Really good and I will be doing it again. Finally found a use for all those well-intentioned cans of apocalypse beans in my emergency supply, nearing their expiration date!

This hummus was fantastic! Using it with celery. I found in other comments that a serving was slight heaped tablespoon.  Oops! Overshot that but I'll be better next snack! 🤔

This recipe indeed made the best hummus I ever had. I ate it all myself in 2 days. I could have finished it all the first day. I made it as written but without the paprikas, coriander and nigella seeds (increasing the cumin) using canned chickpeas which I drained, rinsed and boiled in water with 1/2 teaspoon of baking soda for 20 minutes.  Last week I made hummus using 1/2 c. Tahini and way more olive oil. This was way better. You sacrifice nothing in taste and texture using this recipe. Thank you so much.

Hi Adina! Just made your low cal hummus, and boy are you right!!  It really is the best.  My husband and I started digging in right away and totally enjoyed it.  I love the spices you chose - it really gives it a different but dee-lish flavor.  Thanks for a great recipe.

This hummus recipe is absolutely gorgeous - one of the best I’ve made. Thank you so much ?

I was a bit sceptical of this recipe because there are so many five star reviews from people who obviously haven’t made it.  But it’s really excellent hummus.  It’s very flavourful with just the right balance of spices, salt, and lemon (it’s very garlicky, which I love).  I found it wasn’t necessary to add any of the cooking liquid.  Absolutely making this again.

This recipe is absolutely delicious. I used canned garbanzo beans and it was perfect. We’ve already made it three times in the past week. Thank you!

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Low-Fat Vegan Pizza Hummus

Low-Calorie Hummus - Best Hummus Re...

Top 2 low fat hummus recipes from across the web

The most viewed low fat hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low-Fat Vegan Pizza Hummus

Low-Calorie Hummus - Best Hummus Re...

The most viewed low fat hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine