Today’s recipe is a delicious low-fat hummus!
Most store-bought hummus contains tahini and oil. Tahini is ground sesame seeds, which in general can be a good source of fat, but too much fat can pack on the pounds and some plant based folks say, can be bad for you. So why make a low fat spread like hummus high in fat when you don’t have to!
Hummus is a plant-based diet staple because you can use it for so many awesome dishes:
- Veggie Wraps (Such as our Nori Veggie Bites!)
- Grilled Veggie Sandwiches
- As dip for crackers, chips, and vegetables!
This recipe is our favorite, and we’ve thrown together SO many delicious dishes with it. We’ve also modified it a few times to make it even tastier.
I find that most store-bought hummus can be bland, but I really like this recipe because it is good ol’ hummus in it’s tasty perfection!
- 2 cans no-salt-added or low-sodium garbanzo beans (chikpeas), drained and rinsed
- 1 lemon, squeezed (or if you don’t have a fresh lemon, 2 tbsp lemon juice)
- 4 tbsp red wine vinegar
- 2 teaspoons Dijon mustard
- 2 tbsp water
- Garlic powder (or fresh ground garlic) sprinkle to taste
Optional: you can add some basil or thyme if you’re in the mood
Garnish with parsley ’cause it’s classy
Blend all the ingredients like there’s no tomorrow! Add more water if it’s too dry for your blender!
And then garnish and you’re done.
Your life is complete.