Serves: 4 – 6 as a spread
When I first looked up a low(er) calorie hummus, I searched ‘skinny hummus’ and received only results from a company called Black Swan who has trademarked the term. No recipes.
So in calling this hummus skinny hummus, I may be infringing on their trademark. Though any publicity is good publicity for robbydogcooks.com, so I’ll run with the title until such time that they call me.
Anyway as far as hummuses go, this is a really neat recipe. I added a tablespoon of extra virgin olive oil (instead of the water as per the recipe), though next time I’ll go with the water; the oil adds to it, though not as much as being able to smugly tell people it has no oil.
1 x 400gm can chickpeas, rinsed, drained
¼ c fresh lemon juice
2 tbsp tahini
2 tbsp water
1 tsp ground cumin
½ tsp ground coriander
1 small garlic clove, crushed
Salt and freshly ground black pepper
Sweet paprika (to garnish)
- Add all the ingredients except the paprika to a food processor. Process until smooth in consistency.
- Transfer to a bowl, garnish with sweet paprika and enjoy!