When MizFit featured my healthy hummus recipe a couple of weeks ago I realized I didn’t have it posted on FatFighterTV! Silly me. So here it is… First, a little background:
This is a recipe for hummus that I got from my dad who is from Egypt. It’s already typically a healthy dip with its good fats and all, but I decided to make my own version just a little lighter anyway since I’m always looking to save a few calories and fat when I can. So, mine has less olive oil (*see optional) and sesame paste than my dad’s original version. The garlic and spices give this fabulous dip a bit of a tasty kick.
FatFighterTV’s Healthy Hummus Recipe
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 Tbs. tahini (sesame paste)
1 lemon – squeezed for juice
2 garlic cloves, minced
1 tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. paprika
¼ tsp. salt
In food processor, puree garbanzo beans, tahini, lemon juice, and as much garbanzo bean liquid as needed to form a coarse paste. Add seasonings. Blend thoroughly. Transfer to a bowl and sprinkle with a little paprika. Serve with pita bread.
*Optional – you can also garnish hummus with olive oil and kalamata olives.
Totals in entire recipe, not including the garnish (Because breaking it down by tablespoons gave me a headache… 480 calories, 17g fat, 2g saturated fat, 22g protein, 15.5g fiber
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Oh, and if you’re looking for creative ways to use this fabulous dip, check out all the ideas on the lovely and talented MizFit’s site.
Enjoy! 
Oh! I love hummus! I tried making my own version not too long ago, but went a little too heavy on the tahini. I am definitely going to try this recipe though. Thanks!
I’m always buying hummus in the grocery store. I’ve never attempted to make it myself, but your recipe has inspired me!
Zandria and Caroline,
You’ll have to let me know how you like it!
take it from me, this is the BEST hummus recipe in the world!
Whoa – do my eyes deceive me? Scotticus, is it really you???? Thanks so much for the kind words and for stopping by!
My recipe is almost exactly the same, except instead of tahini paste, I use 1/4 tsp sesame oil. Love this recipe, I take it to work w/raw veggies for lunch often.
Judi – Sesame oil? I’ll have to try that. Sounds good!