I was so excited with the success of my whole wheat pita breads, that I had to make hummus. Jump to 25:35 in this video to see me make low fat hummus and to get some ideas on how we use it in my house. I'm Kari - aka Plant Powered Yogi: natural foodie, yoga teacher and wanna-be chef extraordinaire. Disclaimer: This site is completely based upon the research and opinions of Kari Doiron, unless otherwise noted. It has become wildly popular as a dip and sandwich spread and can be found in every supermarket. Let food processor run for several minutes, stopping to scrape down the sides once and a while.
You can add fresh herbs or whole chick peas (to make it chunky) if you’d like, pulsed in a few times.
If you’ve always purchased hummus or had it at restaurants, you have no idea how simple it is to make. The way I served it is, I cut about 3 or 4¬†whole wheat pita breads into small pieces, I didn’t even toast them or anything, and I served them with the hummus. In a food processor add all ingredients, minus the liquid from the chickpeas and blend well, for a couple minutes.

Throw a few ingredients in a food processor and out pops a healthy spread that can be used so in so many ways!
My family and I live in Maine but someday I'll escape to a tropical home where I can practice yoga in the sun and feast on mangoes all day long.
My goal is to share not only solid, scientifically based nutrition information with you, but also the recipes I use everyday in my home for my family, and the support and inspiration you need to help you make the connection between food and your health.
It is not, in any way, meant for purposes of diagnosis or treatment of health conditions and is not intended to replace the relationship with a medical professional. Hummus is a tasty spread that originated in the Middle East and is traditionally made with chick peas, lemon juice, olive oil, tahini and garlic.
Try cumin, coriander, cayenne, chili powder, thyme, oregano, basil…any of your favorites!
Well, there are certainly parts of regular hummus, like the kind you find in the stores, that are totally healthy. You also can make it much healthier by lowering the fat content or salt if that is of concern for you. If it needs lemon flavor, use lemon juice to thin it out a bit (added as food processor is running). Lemon flavor may decrease after refrigeration – you could always add a bit more to freshen it up).

I chose to make this hummus low fat and it turned out so good and delicious that it didn’t last long. But what’s also in there is usually loads of unnecessary oil that only adds to the calorie and fat content without giving much in return (nutritionally speaking, that is).
Regular hummus is made with lots of olive oil, but since I’m trying to cut back on calories, I used yogurt instead.
Clean up will be harder, and you may have to add a bit more liquid than you like to get it to blend, but it'll be okay).
Process until smooth, adding water through the feed tube (only if necessary) to make it the consistency you want. Stop the processor frequently to scrape down the sides (do this a few times before adding any water, it may work itself out). The flavors will develop and become more pronounced as it sits in the refrigerator (if it lasts that long!).

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