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Low-Fat Spiced Hummus

What you need: 

2 cups cooked or 1 (15 ounce) can chickpeas
1 large lemon, juiced
1 cup water, divided
1 teaspoon ground cumin
1/2 teaspoon chili powder, optional
salt and pepper, to taste
1 teaspoon tahini
1 teaspoon olive oil

What you do: 

1. Blend chickpeas with lemon juice and 1/2 cup water. When all the peas are crushed, add in the spices and tahini.
2. Blend more so everything is well-mixed. Add in more water to desired consistency.
3. Season, to taste. Just before serving, drizzle on olive oil and sprinkle fresh ground pepper.

Preparation Time: 
30 mins
Cooking Time: 


I used this recipe for my first ever hummus because it looked very simple.  I even started out using raw garbanzo beans. I came up with a runny substance, not at all hummussy but I had extra beans so I threw them in there to stiffen it up. Probably another cup and a half or two, with a little bit more olive oil.  I ended up with a lot more hummus than 2-3 servings! The flavor was good, but I could also just be really proud of myself. Either way, I'm going to try some other recipes next time.


I did not have incredible success with this recipe. I think it calls for a bit too much water, because the end result was pretty soupy. Maybe too much lemon juice, too; it was kind of tart, and I'm sure the extra juice added to the liquid-y problem. Basically, what I got did not look, smell, or taste like hummus to me.

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