Low Fat Hummus (No Tahini) and Vegan

Here's a really simple hummus recipe that doesn't require tahini, but tastes pretty much like the real deal. It's also way lower in fat than classic hummus, yet nearly as delicious.

1 can chick peas, drained, reserving 1/4 cup canning liquid
2 Tbls white vinegar
1-2 Tbls peanut butter
3-5 cloves roughly chopped garlic
Zest and juice from one lemon
salt, pepper, garlic powder, onion powder and chili powder to season

In a blender, food processor or with a stick blender combine chick peas, canning liquid and vinegar until fairly smooth, but still a little chunky.

Scrape down sides of container and stir lightly. Add garlic, lemon juice and 1 Tbl peanut butter. Blend a little more.

Add a little bit of all the seasonings and the lemon zest. Stir lightly. Taste and add more seasonings and other tablespoon of peanut if desired. Remember, the flavors will taste somewhat different after chilling in the fridge. So keep the seasoning and flavors light. A few hours mingling together in your cold box will brighten them up a bunch.

Blend a little more if not smooth enough for you.

Let chill in fridge for at least 4 hours.

This makes about 2 cups of hummus. So yeah, a lot of hummus. Cut measurements in half if you want less.

Best part is it's really inexpensive and it tastes really good. Very fresh.

For a different dimension use roasted or sauteed garlic instead of raw. Or use a lime instead of a lemon for a little Mexican flare.

Spread your low fat hummus on whole wheat bread and it's great just like that. Use in place of mayonnaise or in place of cheese on sandwiches. Make a sandwich with it as the main ingredient. It's a really tasty and versatile puree that works in so many capacities.

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