Wait. Before you think fat-free means flavor-free, have a look at this quick, easy-peasy, and yes, uber-yummy hummus. Based on the “Healthy Homemade Hummus” recipe in The Engine 2 Diet, you’ll be wanting to make a big batch for snackin’ right now, and again any time you need to bring an appetizer to a party.
It’s nearly fat-free, because the garbanzo beans have 2g of fat per serving just being their beany selves. Garbanzo beans are also known as chick peas, but I like saying garbanzo. Garbanzo, garbanzo, garbanzo. Ha!
I went pretty much with the basic recipe in the book, adjusted just a bit for our tastes. Which is one of the groovy things about hummus–flavor it however you like: different herbs, roasted red peppers, nuts if you’re cool with a bit of added fat, maybe Thai chili pastes….wherever your imagination and palate take you.
- 2 15-oz cans garbanzo beans, drained and rinsed
- 3 cloves of garlic, peeled
- 1 tsp smoked paprika
- 1 TBSP hot sauce
- 1 TBSP Tamari (soy sauce) NOTE: you may want to start with less, depending on how salty your soy sauce is.
- 3 TBSP lemon juice
- 4 TBSP veggie broth (can be adjusted according to the hummus texture you prefer)
Place all ingredients in a food processor or blender.
Puree/blend until desired smoothness. Add more veggie broth if you want it smoother.
Spoon into a bowl (mind the blades!), surround with your favorite cut veggies or chips and enjoy!
So amazingly yummy! It took all of about three minutes to make the hummus, and about double that to cut up a few veggies. Thanks to my friend Janell in Dillon Beach for serving radishes with a bit of their leaves on to use as a dipping handle; never occurred to me to do this and works perfectly!
If your schedule allows you to make the hummus ahead of time, it’s even better after it’s been in the fridge for an hour or two. I can’t wait to try different beans and different flavorings. Yummy AND fat-free(ish). Who-da thunk?!