Light Hummus Recipes

LIGHT HUMMUS

This is a scrumptious hummus using less oil. It's adapted from Martha Shulman's Mediterranean Light and works well with Brenda's "Middle Eastern Tuna Salad Pitas" or as a dip with raw vegetables.

Provided by Elisabetta47

Categories Asian

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

Light Hummus image

Steps:

Rinse and drain the beans.
Puree beans and garlic in a food processor.
Add lemon juice, olive oil, tahini, cumin, salt to taste, and yogurt.
Blend until thoroughly smooth.
Taste and adjust seasonings, adding more salt, garlic or lemon as desired.
Cover and refrigerate for up to 5 days.

Nutrition Facts : Calories 98.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.6, Sodium 226.8, Carbohydrate 11.5, Fiber 2.2, Sugar 0.9, Protein 3.3

Ingredients

2 cups canned chick-peas
2 large garlic cloves
5 tablespoons lemon juice
2 tablespoons olive oil
3 tablespoons tahini
1/2 teaspoon ground cumin
1/2-1 teaspoon salt (to taste)
1/2 cup plain low-fat yogurt

THE BEST HUMMUS

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

The Best Hummus image

Steps:

Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

Ingredients

One 15.5-ounce can chickpeas
2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving

LIGHTER HUMMUS

This recipe was originally posted by Zenith. She is no longer active at Zaar, but was a wonderful recipe contributor in her day. Here's what she originally had to say about this recipe: "A lower-fat version of the traditional Middle Eastern chickpea dip/spread. No oil and just enough tahini to give it that characteristic taste. From The Best-Kept Secrets of Healthy Cooking."

Provided by spatchcock

Categories Spreads

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 7

Lighter Hummus image

Steps:

Using food processor, combine chickpeas, yogurt, tahini, lemon juice, cumin and garlic.
Process until the mixture is smooth.
Add parsley and continue processing until parsley is finely chopped.
Place in covered serving dish and refrigerate for a few hours.
Serve with pita bread or crackers, or use as a sandwich spread.

Ingredients

1 (19 ounce) can chickpeas (or 2 cups cooked)
6 tablespoons plain nonfat yogurt
3 -4 tablespoons tahini
3 tablespoons lemon juice (preferably fresh)
1/2 teaspoon ground cumin
2 garlic cloves, crushed (or to taste)
3 tablespoons fresh parsley, chopped (or 2-3 tsp dried parsley)

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