Super Healthy Hummus

"Taken off a website, don't have the reference. An excellent hummus, the only one I make anymore. You really need a blender or food processor to get the consistency right. 1/4 cup = 1 point ww."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Student of JESUS photo by Student of JESUS
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • Combine everything in blender or food processor and process until smooth.
  • The blender gives the best result.
  • If you need more liquid to make a nice consistency, add a bit more yogurt.
  • Chill.
  • Serve with pitas or as a veggie dip.

Questions & Replies

  1. Nutritional Facts? Also this is an amazing recipe... Greek yogurt? Awesome idea.


  1. I kicked up the flavor a bit by adding about a tsp of lemon zest. I also added about a Tbsp of peanut butter because it lacked creaminess. Also got just a bit more of the traditional Tahini flavor with about 1/2 tsp of toasted sesame oil, and also added about 1/2 tsp of cumin. Overall, very good and easy to make with the food processor.
  2. This is never peanut butter in hummus!!!!!!!!!!!
  3. I used a 15 oz can of chick peas, 1/2 cup of plain fat free Chobani, 2 tsp of minced garlic, and added 1 tsp of toasted sesame oil. Otherwise, I followed the recipe and it was great! I tried the blender but ended up moving it to the food processor, which worked much better. This is now my go-to hummus recipe, thanks!
  4. Fantastic!! Wow. I actually had no tahini on hand and on a whim decided to see if I could find a tahini free recipe on zaar. And here it was. The only change I made was that I only had a 16oz. can of chickpeas. My husband and I loved it and we never missed the fat at all! Thank you.
  5. So delicious!! I'm not a fan of the recipes with tahini, so I was so happy to find this one. I up'd the servings to 9 and used 2 (15oz) cans of organic garbanzo beans. I used all organic ingredients and spices. I couldn't find any lemon juice without preservatives, even the organic lemon juice had a preservative, so I bought a few lemons and squeezed. For 9 servings, it's just 1 1/2T, which only took 1 lemon. This was super easy to make and the consistency was spot on using my food processor. I will be using this in my veggie wraps! Yum!!!!!!


  1. For healthy/low fat, I must say, this is a winner! Used sesame oil instead of olive, and a spicy lime splash instead of lemon juice (the spice helped to kick up the flavour). would also recommend a touch more salt. My husband liked it, and he isn't even big hummus person!
  2. I'm giving this one 5 stars because it gave me the base for my own recipe. DH and I are not Hummus fans and I determined it may be because of the Tahini. I was excited about this recipe because it didn't have any. After finding a store brand Jalapeno Hummus that we thought was ok I decided to try my hand at making my own. I took your recipe, ommited the garlic (personal preference for me, not DH) and parsley, substituted low fat sour cream for yogurt, substituted lime juice for lemon and added finely diced fresh jalapeno. It was awesome, although I may add some garlic powder next time. I couldn't get it out of the food processor fast enough to make a 2nd batch. So many possibilities with this! Thank you for sharing!
  3. This was my first time to make hummus and it turned out great! I accidentally bought low fat sour cream instead of yogurt, but it worked well. I used my small food processor and it worked well. We ate this with bagel chips. Great new snack and will definitely make again. Does have a very garlicky taste, but I love it!


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