Water from the chick peas, whether cooked or canned?

Also you could sit and take off the chick pea skins...

You could also use chicken broth....
But take it form me...without the tahini and the olive oil it's just garlic, lemon and beans....not very good.

For once I agree with Linda. I've tried to do hummus fat free. The best I can say is it is tolerable without the tahini and just using olive oil.

I always use the juice from the can in place of some of the olive oil, but I always add about a tablespoon of oil and a tablespoon of tahini, or it's just not hummus...

I always leave the lemon out, though. Funny, I love lemon, but not in hummus. I often add a couple of strips of roasted red pepper too.

Annie

You can improve the low/non-fat version with the addition of roasted red pepper pureed with the chick peas.

I sometimes use half garbonzo beans and half navy beans which have a softer smoother texture than all garbonzo.

Ok thanks!

There's this Greek Restaurant we go to called Taverna Opa, anyone heard of it? Well they make their hummus chunky. All they put in it is Smashed Chick Peas, garlic, olive oil, salt/pepper. No tahini. It's delicious.

Annie, I dont care for lemon in it either but I love lemon.

Huh? Um... It's not hummus (better spelled chumus) if it doesn't have techina (otherwise known as tehini). Also, there is fat in the beans.

You can make considerably leaner, though not fat free, chumus by letting the jar of techina set on the shelf for a good long while so that the oil separates out. If it sets long enough you should see a quarter to third of the volume as loose oil. When it's good and separated the sesame paste has the consistency of heavy mortar so that you can barely get a spoon in it. Pour the oil off, and use hot water to thin the paste. Start with a spoon of water at a time. It doesn't take a lot.

Lemon is traditional, though it doesn't have to have it. Some people soak their garbanzos in seasoned brine and use some of the brine instead. Olive oil isn't necessary at all, and is mostly used as an extender when people don't have enough techina, or if the oil is a lot cheaper. Sometimes it's drizzled on the top for flavor if the chumus is low on garlic. You can change the flavorings and additions around as much as you want, but without the techina it's bean paste, not chumus.

Won't be fat free, as mentioned, because of the fat in the beans, but I do like mine blended with yogurt.

This isn;t a "hummus" but it is an excellent white bean dip. I've made it a few times and you could certainly leave more of the beans "whole" to give it the texture you are looking for.... Also, I used only 1 can of beans and 1/4 cup of oil, but left the rest of the ingredients as written.

Garlicky White-Bean Dip
Recipe courtesy of Brian Boitano for Food Network Magazine

Directions
Drain and rinse two 15-ounce cans cannellini beans; set aside 1/2 cup for garnish. Puree the remaining beans in a food processor with 1 minced garlic clove, the juice of 1 lemon, and salt and pepper. Slowly drizzle in 1/2 cup olive oil with the motor running, then transfer the dip to a bowl. Toss the reserved beans with 1 diced roasted red pepper, 3 tablespoons olive oil, 1 tablespoon each chopped parsley and basil, and salt and pepper. Spoon over the dip and serve with pita chips.

Hi there --

Just saw this recipe for Turkish Hummus that has yogurt in it. It also has olive oil, but maybe you could increase the yogurt and decrease the oil?

Emily

Here is a link that might be useful: Turkish-Style Hummus with Yogurt

I wouldn't miss the tahini or olive oil much as long as it had a whole red pepper pureed with the 2 cups of beans. Add some garlic and salt and it's good.
I love it with the red pepper.

Just take up Belly Dancing and don't worry about it....that should take care of the extra calories. LOL!

That was the Taverna Opa wasn't it? : )

David

I really don't care for tahini at all so I'd go for the Turkish version all day long! Sesame seed anything is almost as nasty as the quinoa smell to me LOL

Belly Dancing! Now why didn't I think of that??????? (Yes Taverna Opa)

Ok Ok, I guess I phrased my question totally wrong. What I meant, and I think most of you did know what I meant.... is how do I make it without OIL ?

I'm following Weight Watchers and chick peas are a good food to eat but Olive Oil is limited to 2 tsp a day and I use that much on my salads so I'm trying to make hummus (sorry, that's how I say it where I live) and I can't get it to that delicious creamy texture without adding olive oil so I was wondering if there was a way to get the creaminess without oil.

Jessy, you're right, I may have to peel the little s.o.b.s. But seriously, you've used yogurt and that does it?

I could try, they're cheap enough in case it doesnt work out.

Thanks for all the help~

Well I've sure tried Shaun, so if you find a recipe that is a keeper be sure and report back here. I have not tried mixing the garbanzos with another more creamy type bean like canelinni. I have a nonfat spinach artichoke dip that calls for those big, white limas, which I think are called "butter beans." That dip is good and creamy without the fat, so you might try a mix of those and garbanzos, or just make a bean dip with those. I can find them either dried or canned in the store. If you do make this type of dip I think would be good to add maybe some fresh herbs. I also haven't tried roasted red peppers but I know I make a great nonfat dip out of roasted eggplant and roasted red peppers so that is definately a good strategy too.

I made hummus Saturday that was to die for...I used about 2 tsps of The Olive Tap's lemon olive oil...and garlic and more lrmon and tahini.

Yes, but that isn't without oil or tahini, so it doesn't fit with Shaun's diet.

I'm not Jessy, but yep, I make bean dip with ff yogurt or low fat sour cream all the time. I also often use canned white beans. I like sauteed garlic and onions (I drain the oil off, pushing them against a metal strainer with a wooden spoon, and save the oil for later-- you might try that too and save the oil for salad dressing-- or if you don't want to risk it, maybe just garlic powder or something), lemon zest, lemon juice, and salt. Sometimes hot pepper flakes. I think the suggestion of adding fresh herbs is a good one.

Shaun - too many Jessicas (thats a good thing)! I haven't tried the yogurt addition.

This makes 2.5 cups and has 1 tsp. olive oil. I haven't tried it, it's from Moosewood Restaurant Lowfat Favorites Cookbook.

Greek Lima Bean dip (I'll bet you could use canelinni or a mix including garbanzos)

3 cups cooked lima beans (two 15 oz. cans, drained and liquid reserved)
2 garlic cloves, minced or pressed
1/4 cup lemon juice
2 TBLSP fresh dill (I would probably use 2 tsp. dried)
1 TBLSP chopped fresh mint (or 1 tsp. dried, I have tons from the garden last year)
1 tsp. olive oil
1/3 cup minced red onions
salt and ground black pepper to taste

In a blender or food processor, puree the limas, garlic, lemon, dill and mint. If needed, add about 1/4 cup of the reserved bean liquid to aid in pureeing. Add the olive oil and process until smooth and creamy. Fold in the red onions by hand and add salt and pepper to taste. Serve at room temperature or chill for at least an hour.

Thanks all!

Yep I meant jessicavanderhoff!! re: using yogurt. Thanks for that.

No problem :-)

Shaun, since you won't eat the entire batch of hummus, you don't have to count all those extra points from the oil. Deduct points somewhere else from your daily intake or use your 35 extra weekly points in order to consume your hummus. If you give up quality and flavor, you will end up not liking the hummus and eating something that is worse for you. You know, like chocolate cake with caramel and whipped cream and pecans. Hee hee.
Sherry

Shaun I thought of you tonight because I made a batch of garbanzo beans using dried beans and they turned out so yummy I could almost just eat a straight bowl full. I'll bet that's the secret to that great hummus you get at that restaurant--home cooked beans, not canned.

I just bought a bag of beans at a store with a high mexican clientel so good turnover. Then I soaked them accidentally for about a day. I was supposed to put them on to cook this morning after soaking them overnight but I forgot until I got home at about 4 PM, so they soaked for about 20 hours. The seasonings I added were 2 tsp. salt, a bay leaf, 1/2 tsp. epazote, 1 heaping tsp. dried onion, and 1/2 tsp. bouquet garni. I covered them in about 1 inch of water and then put them in the crockpot on high for about 2 hours and then low for about 2 hours.

Sherry, very true. I really didnt think of that.

Thanks lpinkmountain; appreciate that info.