In this episode of The Lighter Option chef Phil Mundy shows you how to make low fat hummus. This delicious Middle Eastern dip is perfect as a snack, for a light lunch, or in sandwiches.
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Prep:15m
Cook:10m
Total:25m
Serves:4
Temp:180° c – 360° f
Ingredients:
800 g canned chickpeas
2 garlic cloves, crushed
1-2 lemons, juiced
½ lemon zest
2 tbsp low fat tahini or reduced fat peanut butter
½ tsp smoked paprika
1 tsp sugar
4 wholemeal pitta breads
low calorie spray
vegetable slices to serve
Step 1: Make The Hummus
Drain your chickpeas, reserving the water from one can. Add the chickpeas to your blender, along with the reduced fat tahini or peanut butter. Next add the smoked paprika, sugar and the crushed cloves of garlic. Lastly add the juice of 1-2 lemons, and the zest of about half. Gently pulse until the ingredients are roughly chopped and mixed together.
Step 2: Add Some Liquid
Add a splash of the reserved liquid from your drained chickpeas to the hummus and blend again. Keep adding small amounts of the liquid and blending until your hummus reaches your desired consistency. Once your hummus is all blended, spoon it into a bowl and place in the fridge to chill. The hummus will keep in a resealable container for up to 4 days in the fridge.
Step 3: Crunchy Pitta Dippers
Preheat your oven to 180° c/360° f. Slice your wholemeal pitta breads into 2cm wide slices and place into a lined baking tray. Spray them on one side with low calorie spray and give them a toss, then spray again to make sure they are all evenly coated. Place in the oven and bake for 8-10 minutes.
Step 4: Serve
Once your pittas have turned golden brown and crispy remove them from the oven. Serve while still warm, alongside your chilled low fat hummus.