FoodieFiasco.com and Food.com have low-fat recipes for hummus that received four or five stars by visitors to each website who used the recipe. Both recipes are oil-free.Continue Reading
For the FoodieFiasco.com recipe, drain and set aside a 15-ounce can of chickpeas or 1 3/4 cups of freshly cooked chickpeas. Add 2 cloves of garlic to a food processor. Pulse until the cloves are well-minced. Add the chickpeas, and pulse until the chickpeas are finely chopped.
Add 2 tablespoons of almond milk, the freshly squeezed juice of half of a lemon and 2 tablespoons of tahini. Process until the hummus has a creamy, smooth consistency. Sprinkle in salt and pepper to taste, and garnish with a dash of paprika and a light drizzle of good olive oil.
For the Food.com recipe, add a 15-ounce can of chickpeas to a food processor. Reserve the bean liquid from the can. Add 1 to 2 cloves of crushed garlic, 1 tablespoon of lemon juice, 1 tablespoon of tahini, 1/2 cup of plain yogurt and 1/2 teaspoon of cumin to the chickpeas. Sprinkle in 3/4 teaspoon of salt and a pinch of cayenne.
Blend the chickpeas until they are smooth and all the ingredients are incorporated. Use the chickpea juice to adjust the thickness of the hummus to your liking.Learn more about Cooking