I love hummus (or houmus depending on your preference)! Who doesn’t? It is now one of the most popular ever dips and comes in all sorts of flavour combinations. While it is generally considered to be very healthy, I always find it very frustrating that is swamped with olive oil.
I decided to try making a version with no added oil and I have to say, I was pleasantly surprised that it worked so well and tasted as good as the full fat version. Using yoghurt was a bit of a risk but it really does work.
Best of all, chickpeas are high in soluble fibre which can reduce cholesterol. They also contain exceptional levels of iron, vitamin B6 and magnesium- what’s not to like about that!
- 1 x400g can chickpeas
- 1 clove of garlic- peeled and chopped
- 1 large tablespoon of tahini paste (reduced fat if you can get it)
- 4 tbsp. Greek yoghurt
- juice of half a lemon
- salt and pepper to season
- paprika to garnish
- Drain the chickpeas and set the drained liquid to one side along with a spoonful of chickpeas to serve
- place the chickpeas, garlic, tahini paste and yoghurt in a food processor
- blend well until the mixture is smooth, adding some of the liquid if needed to get the texture right
- season to your liking and garnish with a pinch of paprika
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