A Low-Fat No Tahini Recipe for Hummus Made With Yogurt

Hummus and baby carrots
Jamie Grill / Getty Images
Ratings (30)
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 2 cups (2 servings)
Nutritional Guidelines (per serving)
689 Calories
15g Fat
111g Carbs
35g Protein
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Nutrition Facts
Servings: 2 cups (2 servings)
Amount per serving
Calories 689
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 14%
Cholesterol 8mg 3%
Sodium 370mg 16%
Total Carbohydrate 111g 40%
Dietary Fiber 20g 71%
Protein 35g
Calcium 331mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hummus sometimes gets a bad rap for its high-fat content, which comes from the tahini in the spread. Made of ground sunflower seeds and oil, tahini does lend a smooth texture and rich flavor to the chickpea mash. This easy hummus recipe replaces most of the traditional tahini with yogurt, making it a good lower-fat alternative without a big loss of flavor.

You can serve hummus as a dip for vegetables or pita chips, spread it on a sandwich in place of the usual mustard or mayonnaise, or use it to dress a salad or a bowl of pasta. Once you master the basic recipe, it's easy to customize your hummus by substituting different beans for the chickpeas or adding different flavors and textures with mix-ins such as sundried tomatoes, olives, fresh herbs and even bacon crumbles. 

Ingredients

Steps to Make It

  1. In a food processor combine beans, garlic, lemon juice, tahini (if desired) and yogurt. Blend well. Add salt and blend until smooth and creamy.

  2. To thin the hummus if necessary, add a little bit of the liquid from the chickpeas, about a teaspoon at a time. You can also mix in warm water or olive oil to loosen the spread even more.