Low Cal Hummus recipe?

Drain your chickpeas and throw in a food processor. Add a tablespoon or two of the tahini. There's your basics. Add garlic (as much or as little as you like), some lemon juice and a bit of olive oil as a binder. Taste and add from there. I just recently had some with Flax seed in it.

Love love love hummus!!

I found this recipe via Pinterest and love it!!

Hummus in the Blender by Susan Voisin
3 cups cooked chickpeas (or 2 15 oz cans, 1 drained)
3/4 to 1 cup water or chickpea cooking broth (or liquid from 1 can of chickpeas)
2-4 cloves garlic, peeled
2 TB tahini
2-4 TB fresh lemon juice
1/4 to 1 tsp cumin
1/4 tsp smoked paprika
1/8-1/2 tsp chipotle chili powder or cayenne pepper
Salt to taste

Place all but the salt into the blender. Start blender on low, gradually increasing to high. Be sure to use a spatula to break up air pockets. If too thick, add small amounts of water at a time. Turn blender on highest speed until completely smooth. Taste and add any additional seasonings you wish, then blend again briefly. Store in a sealed container in the refrigerator for up to a week. Makes 8 servings.

*The author suggests removing half the mixture from the blender, then blending the rest with other favorites, such as roasted red peppers, sun-dried tomatoes, chipotle chili peppers, roasted garlic, jalepeno peppers, black or green olives, balsamic vinegar, spinach, smoked salt, or Liquid Smoke.

Recipe, notes, and nutrition info can be found here: http://blog.fatfreevegan.com/2012/03/hummus-in-the-blender.html

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bump, pls

Can anyone recommend a good tahini brand?