Hummus is a wonderful source of protein and fibre from it's star ingredient - chickpeas. Have you noticed that hummus is not a low fat food? Often even the reduced fat versions can be over 20% fat. Having said that, these are not saturated fats so I never think twice when I choose hummus for lunch. So delicious too, it really is more than what words can say with flat bread and salad.
Yet, I've decided that since I know my fats, I would like to experiment a little bit and make my own. Let's face it, as soon as you reduce the fat content from something as luxuriously smooth and creamy as hummus, it definitely is a challenge to retain that gorgeous flavour that is so characteristic for hummus.
Yet, I feel like doing something good for me and I love trying new recipes, so here's my version of a low fat hummus. It's dreamy because it genuinely is low in fat at providing only 5% energy from fat.
Ingredients
3 cups of boiled chickpeas, drained
2 cloves garlic, chopped
4 tablespoons tahini paste
1 tablespoon good quality olive oil
3 tablespoons lemon juice
1 - 11/2 cups water
Methods
Add all ingredients into a blender and 1 cup of the water initially. Blend until you get a smooth paste, but if you struggle, add the remainder of the water. I did not add any salt to mine, but you can add a pinch of salt if you desire.
I divided mine into 5 mini containers. That's one serving of hummus for each day of the week. This will go fabulous with flat bread and salads or on rice cakes with sliced tomatoes for a gluten and wheat free option.
Enjoy and let me know what you think - I may try this recipe again with greek yoghurt and stuffed garlics thrown in.
Per serving: 267kcal, 12.8g fat, 11.8g protein
RECIPE UPDATE
I actually think this recipe could do with a second tablespoon of olive oil and another of the tahini paste. I did also add a pinch of salt with black pepper before eating today. This will still keep the total fat of the recipe under 10%, so still much lower than your supermarket brand versions. I think a filler like sundried tomatoes will go with this beautifully too.
