Believe it or not, the secret to the fluffiest and creamiest hummus actually makes it healthier too. Best of all is that you already have the ingredient at home. Water! Using water in your hummus cuts the calories, but also makes it lighter and fluffier in texture. Instead of using olive oil as a binder, the water brings all of the ingredients together without weighing them down. That way you can save the oil to drizzle on top for maximum flavor!
Hummus Ingredients
- 1 15.5 oz can of garbanzo beans (rinsed and drained)
- ¼ cup tahini
- ¼ cup of water
- Zest and juice of 2 lemons
- 5 cloves of roasted garlic (see below for how to make this)
- ¼ tsp kosher salt
Roasted garlic is super easy to make, keeps well in the fridge, and is a great way to add a ton of garlic flavor without the pungent raw taste.
Cut the top off of a head of garlic, drizzle with a bit of oil, and sprinkle it with salt. Wrap the whole thing in tin foil and roast at 400 degrees for 45 minutes. Once the garlic is done, just let it come to room temperature, or wait until it’s cool enough to handle, then you can use it in any recipe that you would use raw garlic. Store it in the fridge.
To make the hummus, simply add all of the ingredients to the bowl of a food processor, and blend until you get your desired consistency. I like to blend the hummus up for a minute or two to get it really nice and fluffy. If you want the hummus a little thinner, just add more water, 1 tablespoon at a time.
Season with additional salt and pepper if you like, and serve immediately, or store in a container in the fridge. This healthier hummus is a delicious dip, spread, or snack! Enjoy!