This low fat hummus dip has all the familiar Mediterranean flavours you would expect from the classic dip, except that it’s lower calorie and lower fat than the original. Reduced oil and reduced salt make it a much healthier recipe overall. Perfect for sharing.
My low fat hummus dip is the second one of my favourite dips that I’m publishing. All these dips are ones that I’ve modified from the full fat version I used to use. This has meant that whilst I’m looking after my weight, I’m still able to enjoy my favourite foods!
So, following on from my previous post of my low fat red pesto dip, here is the second one, my version of hummus (or “houmous” depending on how you want to spell it!).
This Middle Eastern chickpea favourite is usually flavoured with tahini, which is a sesame seed paste, but here with my low fat hummus dip, I prove that you can reduce that oil content and calories, but NOT the taste!
Serve this with Crudities. And share with friends. They’ll thank you that you’re not adding to their waistlines with this delicious alternative low fat hummus recipe!
- 400g can of chick peas
- 1 – 2 garlic cloves, chopped finely
- 1 tbsp. sesame oil
- 2 tbsp. lemon juice
- Salt and freshly ground black pepper to season
- Drain the chickpeas, but reserve a little of the liquid from the can separately, and rinse them.
- Put all of the ingredients into a food processor and blitz until the hummus is as smooth as you want it. If it is too dry then add some of the reserved chickpea liquid and blitz again. Add more lemon juice, if required for taste, and season with salt and freshly ground black pepper.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
Next week I’ll publish my low fat tzatziki dip recipe so in order not to miss that make sure you subscribe!
Thanks again for reading and sharing! 🙂
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