Go Back
LOW-FAT HUMMUS

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Boiling the chickpeas (optional) 10 minutes
Total Time 20 minutes
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).