Garlic Lemon Parsley Hummus- Low Fat Version

by Lindsay Robeson | January 15, 2019

Low fat garlic lemon parsley hummus recipe for those late night Netflix binge watching sessions.

Hummus is definitely a vegan staple and I am sure you have at least one container in your fridge at this very moment. And if you are like me, you have sat down a time or two and said I’m only going to have a few servings and wound up licking the bottom of the plastic bowl until you could see through it. Don’t worry it happens to the best of us. Hummus is all around a healthy food for you to eat and comes with a great source of protein, but if you eat more than your fair share, you could take in a decent amount of fat. Now I for one am not the type to give up my avocados for the day, so why not make a lower fat version and get my favorite foods daily. This garlic lemon parsley hummus recipe meets all the check marks with flavor, creaminess, and lower in fat. Pair it with your favorite whole wheat pita bread or a simple plate of vegetables and let the flavors take care of the rest. Hope you enjoy it and happy dipping.

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Garlic Lemon Parsley Hummus {Low Fat}

Ingredients:

• 600 g fresh cooked chickpeas ( about 3 cups)
• 3 tbsp. lemon juice
• 2 tbsp. minced garlic
• 2 tbsp. chopped parsley
• 1 tbsp. tahini
• 1/2 cup water
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt

Directions:

1. In a food processor, add chickpeas and pulse a few times to get them chopped. Add all other ingredients and blend. Let hummus blend for at least 2 minutes scraping down sides as you go. Blend until smooth.
2. Store in an airtight container for up to 5 days in the refrigerator.

Did you like this Garlic Lemon Parsley Hummus recipe? Do let us know in the comments below.

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