Mission accomplished!

I don’t know about you but I love hummus.  The only thing I don’t like about hummus is that a standard serving size is 2 tablespoons and 3 Points Plus (ridiculous!).

Not anymore! I have finally converted my go-to hummus recipe into a low fat hummus without losing any of the taste or texture.  I have been making hummus for such a long time and it’s really easy if you aren’t concerned about fat content and Points Plus.  There are obviously tips, techniques, and taste preferences but regular hummus is sort of hard to mess up.  You can just keep adding tahini and oil until you get the right consistency aka keep upping the fat.

Well now we have my Everyday Hummus – a serving is 1/4 cup (4 tablespoons) and 3 Points Plus so effectively DOUBLE the serving size for the points!  But I promise you won’t miss anything in regards to taste or texture.  This hummus has a great whipped consistencyand tastes rich and creamy! Can you tell I am excited about this?

NOTES:

  • I use canned garbanzo beans to save time but it is even more delicious with freshly soaked beans if you can plan in advance.
  • Za’atar is a middle eastern spice blend that usually has thyme, sumac, sesame seeds, and salt.  If you can’t find it locally, you can order it here.  If you like hummus and/or middle eastern food, you NEED this in your pantry.  Your hummus, baba, and falafal will thank you 100 times over.
  • This hummus is best served at room temperature.
4.8 from 4 reviews

Everyday Hummus
 
Prep:
Cook:
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3 Points Plus per serving — Recipe Makes 12 Servings — Individual Serving is ¼ cup
By:
Serves: 12
Ingredients
  • 2 cans garbanzo beans (3 cups), drained and rinsed
  • 2 cloves garlic
  • 3 tablespoons Tahini
  • ⅓ cup water
  • ⅓ cup fresh squeezed lemon juice (2 large lemons)
  • 1 teaspoon kosher salt
  • ½ teaspoon Za’atar (see notes)
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon fresh ground black pepper
  • 3 tablespoons extra-virgin olive oil
Instructions
  1. Rinse and drain chickpeas and set aside in a microwave-safe dish.
  2. Combine tahini with water in a small microwave-safe bowl. Next, combine salt, Za’atar, oregano, cayenne, and black pepper. Squeeze lemons (be sure to remove seeds).
  3. Microwave chickpeas for about one minute. Next, microwave tahini and water for about 45 seconds to one minute. Place both chickpeas and tahini/water mixture in bowl of food processor along with lemon juice, garlic, and spices.
  4. Process until smooth.
  5. While processing, slowly add in olive oil through pour tube on top of food processor.
  6. Serve at room temperature and Enjoy!