Low-Calorie Hummus - Best Hummus Recipe Ever

Name: Low-Calorie Hummus - Best Hummus Recipe Ever
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 10 serving
Ingredients: 9 oz cooked chickpeas; some chickpea cooking water; 2 garlic cloves; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 heaped tablespoon Tahini; ½ - 1 teaspoon fine sea salt; 1 teaspoon cumin; ½ teaspoon ground coriander; 1 teaspoon sweet paprika; 1 teaspoon hot paprika; nigella seeds to sprinkle on top

User Reviews

4.9

153 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings
10
Calories
65 kcal
Course
Condiments
Cuisine
Middle Eastern

Low-Calorie Hummus - Best Hummus Recipe Ever

Freya Patterson

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Low-calorie hummus with garlic and tahini! Despite its being low-fat, it is the best hummus recipe I've ever tasted.

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Ingredients

Servings

9 oz cooked chickpeas the same amount of canned chickpeas (See note)
some chickpea cooking water or water from the can
2 garlic cloves
1 tablespoon olive oil
1 tablespoon lemon juice
1 heaped tablespoon Tahini
½ - 1 teaspoon fine sea salt to taste
1 teaspoon cumin
½ teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon hot paprika
nigella seeds to sprinkle on top

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Instructions

Drain the chickpeas, but keep about 1 cup of cooking water or the water from the can.
Blend: Place the drained chickpeas in the food processor. Add the grated garlic cloves, olive oil, lemon juice, tahini, salt, cumin, coriander, and paprika and process until really smooth, scraping the walls of the food processor a few times in between.
Add some cooking water (or water from the chickpea can) little by little to obtain the desired consistency. You don't have to add it all; stop when you think the texture is correct, it should have more or less the consistency of mashed potatoes.
Adjust the taste with more lemon juice or salt. Transfer to a bowl, and sprinkle with nigella seeds.

Notes

To cook dry chickpeas, soak them in plenty of water for 12-24 hours. Then, drain, cover with plenty of water again, add 1 teaspoon bicarbonate of soda, bring to a boil, and cook, covered, until the chickpeas are soft; it will take more than one hour, depending on the size and age of the chickpeas.
To obtain 250 g/ 8.8 oz cooked chickpeas, you will have to cook about 125 g/ 4.4 oz dry chickpeas, but I recommend cooking more and freezing the rest.
The recipe makes 350 g/ 12.4 oz hummus, so one portion would be 35 g/ 1.2 oz. That is one slightly heaped tablespoon of hummus.

Nutrition Information

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Serving 1/10 of the dish Calories 65kcal (3%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 3g (5%) Polyunsaturated Fat 2g Sodium 215mg (9%) Fiber 2g (8%) Sugar 1g (2%)