LOW-FAT HUMMUS (TAHINI AND OIL-FREE)

This recipe for Low-Fat Hummus is both flavorful and nutritious, requiring only a few ingredients.

Even though it’s super easy to find hummus in every grocery store these days, including vegan options, finding a Low-Fat option is a treasure hunt. For that reason, I created this easy recipe. What is better than a homemade Hummus that is Oil-Free, Gluten-Free, and, just in case you need to, Tahini-Free.

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We love hummus at home and make it during our weekly food prep. Once you taste homemade hummus, you won’t want to go back to store-bought.

For more Dips, Sauces, and dressings, check here!

PRINTABLE RECIPE AND INSTRUCTIONS

LOW-FAT HUMMUS (TAHINI AND OIL-FREE)

This is a Low-Fat Hummus recipe, but full of flavor and nutrients! It’s so easy to make; just a few ingredients, and you are good to go!

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Prep Time 10 minutes mins

Boiling the chickpeas (optional) 10 minutes mins

Total Time 20 minutes mins

Course Dips, Dressing, Snack

Cuisine Gluten-Free, Mediterranean-Inspired, Vegan

Servings 6 servings

Equipment

• Food processor

Ingredients

  

• 15 oz chickpeas 1 can of chickpeas rinsed and drained (reserve the liquid)
• 3 tbsp lemon juice fresh
• 6 tbsp aquafaba liquid of chickpeas can
• 1 tsp coconut aminos you can use balsamic vinegar as a replacement
• ½ tsp ground cumin
• 1 clove garlic peeled
• 1 tsp baking soda optional for boiling the chickpeas
• salt to taste optional
• Paprika and sesame seeds for drizzling optional

Instructions

 

• For extra smooth hummus, follow this first step (optional). Add the chickpeas to a saucepan with approx. 3 cups of water and the baking soda. Bring to boil, and then lower the heat to medium. Cook the chickpeas for about 10-12 minutes. Then drain them and take all the peel off.
• Blend all the ingredients in a blender or food processor.
• Adjust the consistency with more aquafaba in case it’s needed.
• If desired, drizzle with paprika and some toasted sesame seeds (Optional).