If you love hummus and have ever looked at the fat content on the back of the package you are probably wondering how on earth a person could ever make low fat! Well, it’s possible and I’m here to share the recipe with you!
I met a couple of ladies when I was still on the radio who wrote a cookbook. Their philosophy was if you have one grocery list and their cookbook, there would be endless recipes. Thus the name of their book “The Stocked Kitchen“. In their cookbook was a recipe for hummus. They had already substituted some of the more ornate ingredients like Tahini and replaced it with peanut butter, but there was still a great deal of fat in the recipe from all the olive oil. So it was up to me to come up with yet a different version that would cut back on the fat but still be flavorful!
I tried the dip out on some relatives last Sunday at a gathering and it was gone before I knew it. No one even knew it was low fat and even a 4 year old was eating it! If you like hummus, you need to try this recipe and try not to think of the substitutes (especially those of you that have made it before) and just enjoy the end result. Enjoy 🙂
2 – 15 oz cans of Northern Beans/Cannelini/Garbanzo Beans (I have tried all of them and like Garbanzo the best)
1/3 cup warm water
1/4 cup Better n Peanutbutter
1/4 cup lemon juice
2 garlic cloves minced (or more depending on your tastes)
1-2 tsp cumin (depending on your tastes)
1 tsp. sea salt
1-2 Tlb. red pepper flakes (optional)
1-2 Tlb roasted red peppers (optional)
Rinse and drain the beans you are going to use. Place them in a food processor and blend until smooth. Add the rest of the ingredients (up to the red pepper flakes/roasted red peppers) and process until blended and smooth.
You can add any seasons that you like for your hummus. I like the red pepper flakes because I like a bit of kick to my hummus. If you want plain go ahead and leave out the pepper(s).
As you will notice there is not any olive oil in the humus. If you want to add a tablespoon you can but remember to add that into your fat content.
Chill for at least 2 hours to let the flavors blend. Serve with pretzel thins or low fat soft pita bread.