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
(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.