Lowfat Hummus - Joanna Hart

     After a weekend in Philadelphia, I wanted to post another middle eastern recipe after going to a great Syrian restaurant in the city.  The hummus there was good, but I think I can top it.  Most people assume that hummus is pretty healthy, and while it does have loads of protein and is better than the average dip or appetizer, most store-bought kinds have a ton of oil and sesame paste in them.  I'm a huge fan of the stuff and wanted to find a lighter version with less oil and more flavor.  I must say, this is now the new standard hummus in my house.  Instead of using 1/2 cup or more of oil to make a smooth hummus, you use lemon juice and cottage cheese.  Sounds strange, but it's amazing.  With just a few ingredients, you can whip up enough to last for a week.  And it's cheaper than having to keep buying it.  I recommend giving this a shot.  (You can also add whatever spices you want.  I always use curry powder.)

Lowfat Hummus
(makes about 2 cups)

1/2 cup cottage cheese
2 cloves of garlic
4 T. lemon juice
1 can of chickpeas (drained and rinsed)
2 teaspoons tahini (sesame paste)  if you can't find this, you can leave it out
1/2 tsp. curry powder
1/2 tsp. garam masala (or any indian spice)
1/2 tsp. garlic powder
salt and pepper to taste

Combine all ingredients in a food processor and chop until smooth.  Add more lemon juice if mixture is too thick.  Also, add spices until you are satisfied with the flavor.  Serve with veggies and pita chips.  You can store it for about 1 week in the refrigerator.

9/25/2012 15:02:35

Good article dude


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