Wednesday, April 20, 2011

Ridiculously Low-Fat Hummus

I am living a ridiculously low-fat life right now. (Doctor mandated.)
Sometimes it makes me sad, but I'm appreciating that fact that it forces me to explore food in a way I haven't looked at it before. This won't last forever, but I am learning a lot about how to lighten up my diet in a way that is still satisfying.

I will admit that I am not always successful at making my lighter diet satisfying. But sometimes I'm really impressed with the results.

As with this recipe for hummus.

I think of hummus as a healthy food to begin with. I mean, chick peas, olive oil, sesame paste -- nothing too ominous here. But combine the healthy fats in the olive oil and tahini with the addictive nature of hummus (okay, and the pita chips)... and, well, it adds up fast.

This even lighter version of traditional hummus replaces almost all of the oil and sesame paste with nonfat Greek yogurt. I added a dash of sesame oil to replace some of that tahini taste. This was also super simple to whip up, so give it a try!

Ridiculously Low-Fat Hummus
{Inspired by this and this}
(Sorry, no picture yet, but I'm sure you've seen hummus and know what it looks like.)

1, 15 oz. can chick peas, drained and rinsed
1/2 c. nonfat Greek yogurt (I used Fage brand)
1/4 tsp. sesame oil
1/2 tsp. cumin
1 tsp. paprika
1 tsp. dried dill
juice of 1/2 lemon
salt and pepper to taste

In the bowl of your food processor, pulse chick peas, spices, sesame oil and lemon juice until fairly smooth. Add in yogurt and continue to process until smooth (or as smooth as you like it). Add salt and pepper to taste.
Scrape into an airtight container and chill for at least an hour to let flavors marry. Then eat it. With whatever you can find. Like a shovel. ;)

Coming soon: variations on this theme to include roasted red pepper and/or roasted garlic. (Yum!)

1 comment :

  1. I have a recipe for lemon cilantro eggplant dip that is somewhat time consuming but easy and delicious!

    2 whole eggplants, halved lengthwise
    4 cloves garlic, unpeeled
    3 T tahini
    3/4 tsp salt
    3 T fresh lemon juice
    1/4 chopped cilantro
    pita wedges
    dipping vegetables (peppers, cucumbers, carrots, etc)

    Preheat oven to 450 F. Line baking pan with foil. Place eggplant in pan cut-side down, and wrap garlic in a foil packet and place on pan with eggplant. Roast for 45-50 minutes until eggplants are very tender and skin is shriveled and brown. Unwrap garlic. Cool until easy to handle.

    Scoop out eggplant into food processor with knife blade attached. Squeeze out garlic pulp from each clove into food processor and add tahini, salt, and lemon juice. Pulse to combine. Spoon into serving bowl and mix in cilantro. Cover and refrigerate for 2 hours. Serve with pita chips and/or vegetables.

    *This is one of my favorite dishes to bring to parties! The tahini and eggplant give it a wonderful, nutty flavor, and the cilantro and lemon add a little kick - it will be gone before you know it!


Thanks for your comment. Let's keep things friendly!