You are here

Member since April 2003

LowFat (no-oil) Hummus

What you need: 

6 garlic cloves, oven roasted, and 1 clove, chopped
1 cup dried chickpeas, soaked overnight and drained
1 bay leaf
5 cups vegetable stock
1/4 cup fresh lemon juice
1 lemon, zested
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspon freshly ground black pepper
1/2 cup fresh parsley, minced
salt, to taste

What you do: 

1. To roasted the garlic, preheat oven to 375 degrees F. Put cloves (with peel) in oven until the peels turn a bit black, about 15 minutes. Let them cool and they peel very easily.
2. Add beans, bay leaf and vegetable stock to 2-3 quart pot. Bring to boil, lower heat, and simmer covered for 2 1/2 hours, or until tender. After cooking, drain the beans of any remaining liquid and reserve the stock.
3. Transfer beans to a food processor and puree. Add lemon juice and continue to puree. Gradually add some of the reserved bean stock if a creamier texture is desired.
4. Add the remaining ingredients and mix well. Serve at room temperature or chilled.
Serving size: 1/3 cup. 140 calories, 2.2 grams fat, 0 cholesterol, 21 mg sodium (plus added salt)'

Preparation Time: 
Cooking Time: 


This was really good! I'll make small batch of this every week to have around for sandwiches and snacking. Without the oil and tahini, it's guiltless and healthy!

Thanks for the recipe!


Delicious! I used 2 cloves of raw garlic and did add the lemon zest. It's even better after it sits in the fridge for a bit. I have to say I was skeptical at first (no tahineh?) but it works and there's no guilt.


If you use a pressure cooker, making your own fresh chickpeas takes only about 20 min. I can't wait to try this version of my favourite veggie food!


I'm SO looking forward to trying this!  I'm DEATHLY allergic to sesame fumes and have been looking for a good tahini-free hummus recipe for a long time!  Ill post an actual review when I get the chance to make it :)


This was great and easy, what a good recepie!  I didn't have fresh parsley so I used 2 tsp dried and the .5 thing confused me so I just used a 1/4 tsp instead and it turned out great!  (oh and I forgot the bay leaf when I was cooking the chicks, but I didn't miss it at all)

Log in or register to post comments