I was so excited to find some baked blue corn chips at Trader Joes last weekend.. .(My THM girlfriends will understand why) I confess I have hidden them from the rest of the family for just such a day as this. The creamy tang of homemade low-fat hummus is now ready and I am enjoying the salty crunch of chips and dip today.
This version of humus is made without the Tahini and adds just a dash of olive oil for creaminess, although you could skip it if you want. I like mine with lots of lemon juice too… so tangy.
Low Fat Hummus
2 (15 oz cans) of drained Garbanzo Beans (save liquid)
2 cloves of garlic
1/3 cup lemon juice (fresh or bottled is fine)
1 tsp salt
1/8 tsp liquid smoke (optional)
1/4 tsp cumin
1/4 tsp paprika
1 tsp olive oil (optional)
Add all above ingredients to a blender or food processor and blend, slowly adding the reserved liquid from beans until desired consistency is reached. Chill before serving.
Use this creamy dip in an E setting with so many delicious option. It is, of course, fabulous on chips…. But try it with veggies too. Humus lends a fantastic flavor to sandwiches so if you are laying off the mayo, try this dip instead.
Feel free to adjust the amounts of spices to suit your taste or try dusting a little paprika or cumin on top to boost the flavor and presentation.