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

Hummus and baby carrots
Jamie Grill / Getty Images
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 2 cups (2 servings)
Ratings (29)

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. 

What You'll Need

How 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.
Nutritional Guidelines (per serving)
Calories 689
Total Fat 15 g
Saturated Fat 3 g
Unsaturated Fat 4 g
Cholesterol 8 mg
Sodium 370 mg
Carbohydrates 111 g
Dietary Fiber 20 g
Protein 35 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)