Prep 5 mins
Cook 0 mins
I find home-made hummus can be a bit dry and I'm not a big fan of the taste of olive oil either. This method makes a light creamy hummus without any oil.
- 410 g chickpeas, drained and rinsed
- 100 g low-fat cream cheese
- 1⁄2 lemon, juice and zest of
- 1 -2 garlic clove, to taste
- Place all ingredients in a blender and purée until smooth.
- Garnish with black pepper and mint.
- Chill until needed.
This is great! I followed the recipe until I got to the garlic and I used 3 cloves for my own taste. I'm going to try adding other spices next time. Thanks for this great basic chick pea spread!
This was jus okay. I think i put too much garlic in mine. I thought this recipe tasted just like refried beans. I used it for tacos though and it worked out pretty well.
This ain't hummus, but it makes a pretty good spread. I like my food a bit spicier, so added some cumin. Next time, I may try chili or curry powder. I served in on a toasted Greek pita with coarsely chopped roasted red peppers (from a jar) with a sprinkle of lemon pepper on top. Thanks, PinkCherryBlossom, for a recipe that can be easily adapted.