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hummus dip with chickpeas

Low Calorie Hummus

A creamy Middle Eastern dip that's guilt-free! Aquafaba (chickpea water) provides a velvety, smooth finish without the use of oil. It is vegan, vegetarian and super yummy and easy to make.
5 from 3 votes
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Side Dish, Snack
Cuisine Mediterranean, vegan, vegetarian
Servings 6 people



  • Drain the chickpeas to remove the majority of the liquid. If using dry, save aside roughly a quarter cup of the cooking water.
  • In a blender or food processor, combine the chickpeas, chickpea water, and garlic. Pulse until you have a rough paste. If your blender isn't powerful enough, coarsely chop the garlic before adding it, or use pre-minced garlic instead.
  • In a blender, combine the rest of the ingredients and process until your hummus is as creamy as you like it. If it's too thick, add a spoonful of water at a time until it's the right consistency. Add a handful of more chickpeas if it's too thin.
  • Taste your hummus and season to taste with salt or other seasonings, then blend until fully combined.
  • Serve with warm pita and crudités right away, or dress it up with a tablespoon of olive oil and fresh basil and a bunch of chickpeas! Keeps for up to 3 days in the fridge.
Keyword vegan, vegeterian
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