Low-Calorie Hummus - Best Hummus Recipe Ever
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
10
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Calories
65 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Low-Calorie Hummus - Best Hummus Recipe Ever
Description
The hummus combines cooked or canned chickpeas with grated garlic, tahini, olive oil, lemon juice, fine sea salt, cumin, coriander, sweet and hot paprika. Blending these ingredients achieves a smooth, mashed-potato-like consistency, adjusted with reserved cooking or can water for creaminess without excess oil. Nigella seeds sprinkled on top add a subtle crunch and distinct flavor.
The flavor balance includes brightness from lemon juice, warmth and smokiness from spices, and a creamy texture from tahini and olive oil. This version is intended to be lighter, suitable for dipping or spreading on breads and vegetables.
Traditionally, dry chickpeas are soaked 12-24 hours and cooked with bicarbonate of soda until soft, which can then be frozen for convenience. The recipe yields about 350 g of hummus, with one portion roughly a heaped tablespoon.
Ingredients
- 9 oz chickpeas the same amount of canned chickpeas (See note, cooked
- chickpea cooking water or water from the can, some
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 heaped tablespoon tahini
- ½ - 1 teaspoon salt to taste, fine sea salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon paprika sweet
- 1 teaspoon paprika hot
- nigella seeds to sprinkle on top
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
- Soak dry chickpeas 12-24 hours, then cook with bicarbonate of soda until soft, which may take over an hour.
- Cook approximately 125 g dry chickpeas to yield 250 g cooked; cook extra for freezing convenience.
- This recipe produces about 350 g hummus, with a serving size around 35 g (1.2 oz or a heaped tablespoon).
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1/10 of the dish | |
| Calories | 65kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 215mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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