Fat-Free Garlic & Mushroom Hummus

Love the creamy garlicky goodness but not the fat? This Fat-Free Garlic & Mushroom Hummus has half the calories of regular hummus for the same quantity. Now you can indulge in an entire bowl and have no regrets!

I really love a good hummus. Put a huge bowl of the dip in front of me with some warm pita, and I will savor every last bit of it. That bowl will be wiped clean!

What I really don’t like about any old hummus though is all the fat. Olive Oil and Tahini are 2 of the key ingredients in any regular recipe out there, and give it that rich earthy taste, creaminess, but also the fat.

That is the one thing that stops me from having the spread like I would want to.

So to be able to truly enjoy large quantities of the amazing dip, here’s what I did:

• Dropped the olive oil and tahini entirely to take the fat out
• Added in handsfull of mushrooms to give it the earthy taste as well as add bulk
• Poured some almond milk for creaminess
• Retained the core components – fiber-packed chickpeas, flavorful garlic, and tangy lemon

This dip was everything I was looking for and more. The same creamy garlicky taste, but with no fat, and extra protein.

I had zero second thoughts before – or even regrets after – finishing that entire 1½ cup serving in one go.

What’s even better is that this barely takes any time to put together. Saves some money and gas by avoiding a trip to the store to buy a tub of the real stuff. 

Fat-Free Garlic & Mushroom Hummus

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Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 1 ½ cup

Calories: 318kcal

Course: Appetizer, Side Dish

Cuisine: Mediterranean

This Fat-Free Garlic & Mushroom Hummus has half the calories of regular hummus for the same quantity. Now you can indulge in an entire bowl and have no regrets!

Ingredients

• 1 cup Chickpeas, Canned (260g) or Cooked from dry (74g)
• 2 cups Mushrooms, Chopped, 140g
• 2 tsp Garlic, Minced, 2 cloves, 10g
• ½ tsp Cumin
• 1 Tbsp Lemon Juice
• 1 Tbsp Unsweetened Almond Milk, or extra water
• 3 Tbsp Water

Instructions

• Cook mushrooms with ¼ cup water in a small pot over medium heat for about 5-7 minutes. Let them cool.
• Blend the chickpeas, garlic, cumin and liquids in a food processor.
• Add cooked mushrooms and pulse until smooth and creamy.
• Serve with toasted pita wedges!

Notes

Nutrition:

• Servings: 1½ cups | Serving size: 1½ cups
• Calories: 318kcal
• Fat: 5.4g | Saturated fat: 0.5g
• Carbohydrates: 53.8g | Fiber: 14.4g | Sugar: 11.1g
• Protein: 18.9g