My next recipe come from Light & Healthy. As I’ve said before, this cookbook is sweet because they experiment with different ingredients until they find healthy and tasty alternatives. I’m a big believer in, if you don’t like how light alternatives taste then don’t torture yourself with it.
I was unaware that hummus needed any tweaking in the healthy department though. To be fair to myself, there isn’t a whole lot of tweaking in this recipe. They basically use less olive oil and tahini. I guess that’s where all the fat is.
What you’ll need for this recipe are 1 15 ounce can of chickpeas, 5 tablespoons of water, 1/4 cup of tahini, 3 tablespoons of lemon juice, 1 1/2 tablespoons of olive oil, 1 small minced garlic clove, salt, 1/4 teaspoon of ground cumin, a pinch of cayenne, and 1 tablespoon of parsley.
The first step is to put the chickpeas, water, tahini, lemon juice, oil, garlic, 1/2 teaspoon of salt, cumin and cayenne in a blender or food processor.
I should note that I could not find straight up tahini, so I ended up using Trader Joe’s tahini sauce. If you do the same just check out the ingredients in the sauce and adjust accordingly. For example, if it has olive oil in it, don’t add in the full amount of olive oil in the recipe.
Either way, you are going to blend this mixture until smooth. After it’s been smoothed you let it settle by transferring it to a bowl and refrigerating for about an hour.
After that’s done you just sprinkle it with some parsley and it’s ready to serve. I also sprinkled mine with more cayenne, but that’s because I’m a spice freak.
The final result is a fairly basic hummus dip. I don’t have much to say about it. It wasn’t amazing, but it did the job. I paired it with pita chip wheat thins, but feel free to do whatever you wish with it.
Well maybe not whatever you wish, but you get the idea.