Looking for a healthy hummus recipe...

I just bought hummus for the first time the other day and was also looking for a good recipe, I have just been eating it with baby carrots, which is really good, but boring! Could use some good ideas

i do a can of chick peas drained and rinsed, 1/2 cup tahini,olive oil,2 lemons juiced, 5 cloves of garlic depending on your taste, a bunch of cilantro, salt n pepper to taste, cayenne pepper... put everything in the food processor =D enjoy!

i have tried making it with and without the tahini, to save fat and cals, but it just doesn't quite taste the same w/o the tahini. So I just cut back a little, but still use it. It helps to get a good brand of tahini, maybe bought from a Middle Eastern store vs your neighborhood Walmart. The key to better tasting hummus is use everything fresh you can, garlic cloves vs minced garlic in a jar, real lemon vs bottled lemon juice. Those will work, but fresh just tastes better.

Traditional Hummus
1 can Garbanzo beans, drained and rinsed
2-3 cloves garlic, minced (I LOVE garlic, so this may be too much for some)
Juice from half of lemon
1/3 cup water
4 TB Tahini
1/2 tsp cayenne pepper

Put everything in food processor except water, and grind it up. Slowly add water to desired consistancy. When it's done I dress it with a small drizzle of EVOO and paprika.

You could try this: http://www.food.com/recipe/super-healthy-hummus-90086

Servings: 6

Ingredients:
3 garlic cloves, minced, more if you like
1/4 cup plain low-fat yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19 ounce) can chickpeas, drained and rinsed
1 tablespoon fresh parsley, chopped

1. Combine everything in blender or food processor and process until smooth.
2. The blender gives the best result.
3. If you need more liquid to make a nice consistency, add a bit more yogurt.
4. Chill.
5. Serve with pitas or as a veggie dip.

I have found that a couple of drops of sesame oil in place of the tahini gives it the same delicious flavor without so many calories and fats. It's really good with roasted garlic!

I don't put any olive oil in it when making it. I use water and a few spoons of yogurt. When I serve I drizzle a teaspoon of Extra-Virgin olive oil on the top that we pressed while we were in Lebanon. This olive oil is the most beautiful shade of green and has sooooo much flavor that a little goes a long way. (You can buy BEIRUT brand olive oil which is *almost* as good) You really need to play with the amounts of garlic, lemon, chickpea, salt and tahini to suit your own taste. Like other posters have said, I also put less tahini and I've gotten pretty used to it that way but I don't like it with no tahini at all.

I really like the recipe at www.dedemed.com She has video tutorials and her recipes are super authentic Lebanese style. She is a bit heavy with the oil and calories sometimes so I just adjust according to my needs.

Oh, and if you want a new way to serve hummus, try mixing a drop of yellow mustard in it, and then filling up eggs like you're making deviled eggs (except give the yolk to the dog). Sprinkle paprika on top generously with paprika.

I love hummus so I'm anxious to try these recipes... Especially the spinach and feta one