Easy fat free homemade huimmus
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Fat Free Hummus ~ Gluten-Free & Vegan

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This fat-free hummus is the perfect appetizer, party dip, or everyday snack!

Hummus is one of my favorite snack options with low-fat crackers, pretzels, and veggies. The problem I find too often is the amount of fat in most recipes. Therefore, I was ecstatic when I found this recipe.

 I can’t take the credit, though; this awesome recipe is from the book, The Engine 2 Diet, written by Rip Esselstyn. I have several of  Rip’s books, and every single recipe I have tried is yummy.

For Fat-Free Hummus, You Will Need These 5 Ingredients:

For weight watcher points, this entire recipe has 11 points. Divide as you like to figure out the points for your serving. I would probably have about 1/4 cup for a serving.

 ** If you feel it’s not creamy enough and not worried about fat content, feel free to add some olive oil. I would add 1/2 – 1 tablespoon to start. Naturally, this would alter WW points.
**Another option is to add some of the liquid from the can of garbanzo beans. I personally have not tried this myself.

Dump everything into the food processor and give it a few spins.

And it’s ready for veggies, crackers, chips, or a sandwich.

fat free homemade hummus

 

Here are some other add-in variations to try: 
~2 Tbsp toasted sesame seeds
~a seeded and chopped jalapeno
~red bell pepper roasted, seeded, and chopped
~fresh mint ~ about 1 bunch
~1 cup fresh spinach
Enjoy!
Print Recipe
5 from 1 vote

Fat-Free Hummus

A healthy party dip or snack.
Prep Time8 mins
Total Time8 mins
Course: Appetizer, Snack
Keyword: fat-free hummus
Servings: 4 Servings
Calories: 75kcal

Ingredients

  • 1 15 oz can chickpeas rinsed and drained
  • 2 tsp minced garlic
  • 2-3 Tbsp fresh or bottled lemon juice
  • 1 tsp. Bragg Liquid Aminos or Soy Sauce I used gluten-free soy sauce
  • 3 Tbsp water or vegetable broth I use water

Instructions

  • Place all ingredients in a food processor. I just used my small one.
  • Whip it all up and grab something to dip!
  • Store this hummus in the refrigerator for up to a week.
  • ** If you feel it's not creamy enough and not worried about fat content feel free to add some olive oil. I would add 1/2 - 1 tablespoon to start. Naturally, this would alter WW points.
  • Dump everything into the food processor and give it a few spins.

Notes

For weight watcher points, this entire recipe has 11 points. Divide as you like to figure out the points for your serving. I would probably have about 1/4 cup for a serving.
 
Here are some other add-in variations to try: 
~ 2 Tbsp toasted sesame seeds
~ jalapeno seeded and chopped
~ red bell pepper roasted, seeded, and chopped
~ 1 cup dark or Kalamata olives
~ 1 bunch fresh mint
~ 1 cup fresh spinach
~ 1 cup cooked eggplant
 
 
This recipe is from the Engine 2 Cook Book by Rip Esselstyn

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 216mg | Fiber: 2.7g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 3mg
 

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4 Comments

  1. I just made it using 1 cup fresh spinach. Very yummy! Will have it with mini rice cakes, after it chills for a couple of hours..

    1. Hi Kristine! Adding spinach to the hummus is a great idea I bet that will be delicious! Thanks for sharing this fantastic idea with us.

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