Lighter Hummus Food
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 She is no longer active at Zaar, but was a wonderful recipe contributor in her day.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
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.
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
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
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