Low-fat Hummus

I love hummus. Sadly during the past several months I didn’t find it in any of the countries I’ve visited. Not even at the bio shops or vegan restaurants I’ve been to. Since hummus used to be my daily staple, I was sort of going crazy… until I finally made my own.

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I wanted to make a hummus that was creamy yet lower in fat.

Since I did use a little tahini, it is not fat-free, but I did not use any added oils at all.

How did I achieve creaminess then? Easy! You have to take the skin off from the chickpeas! I read about this trick somewhere recently and decided to try it. Turns out it’s true: skinless chickpeas make a super creamy hummus. Try it!

Regular Hummus:

  • 2 cups of chickpeas
  • 8 tbsp of water
  • 2 – 3 tbsp of lemon juice
  • 1/2 tbsp of tahini
  • salt, pepper, paprika as desired

Soak the chickpeas overnight. In the morning bring them to boil and cook it for about an hour or a little over. Once they cool down take the skin off. Add all ingredients to the food processor and blend it till creamy.

Olive Hummus:

  • Half of the “regular hummus” prepared (above)
  • about 20 olives

Blend the hummus and the olives together.

 

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3 thoughts on “Low-fat Hummus

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