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.
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.