Golden, lemony, weight-loss hummus (oil-free)

Since switching to a plant-based lifestyle hummus has been one of those foods I always have in the fridge.

I love its versatility. Its so easy to bring some protein boost to any other dish with just a spoon of hummus. From adding it to salads and wraps to pairing it with crunchy veggies and transforming it in a healthy snack hummus opens up the door to so many possibilities.

Since eating it almost daily I have always tried to be creative and change flavors and texture by adding up all sorts of other ingredients (red bell pepper, beetroot, avocado, pesto you name it). So far this golden, lemony creamy version has been my favorite. The fresh slightly floral lemony flavor, combined with earthy notes of ginger and orange from the curcuma and spicy kick from the chili powder are going to delight your taste buds at so many different levels.

This recipe was created in a period when I was trying to cut down calories and lose some weight but it became the go to hummus recipe even long after that.

If you are trying to cut down calories and lose some weight before Christmas then this hummus recipe is exactly what you need. It has no oil or tahini therefore very low in calories making it perfect for a weight loss died.

List of ingredients for this golden, lemony weight loss hummus

• 400 g Chickpeas cooked from a jar
• ½ tsp Baking soda
• 3 cloves Garlic raw or slightly roasted
• ¼ cup Water hot
• ½ tsp Cumin powder
• ½ tsp Coriander powder
• ½ tsp Turmeric powder
• ½ tsp Chili powder (or one full teaspoon if you like it spicy)
• 1 tsp Salt
• ½ tsp Black pepper
• 3 tbsp lemon juice
• 2 cubes Ice

Step by step instructions

1. Start by boiling 2 liters of water (eight cups) in a medium to large pan
2. When the water is boiling add ½ teaspoon of baking soda and a clove of garlic
3. Drain the cooked chickpeas from the jar and add them to the boiling water
4. Boil the chickpeas for half an hour at reduced heat
5. Drain the chickpeas
6. Add the chickpeas to the food processor together with 2 cloves of garlic and ¼ cup hot water
7. Blend everything for two minutes scraping the walls of the food processor from time to time with a spatula
8. Add all the spices and the lemon juice and blend for another two to three minutes
9. Add the ice cubes one by one and blend for another one or two minutes depending on the power of the food processor and desired level of creaminess
10. Adjust taste for extra salt or spiciness depending on personal preferences
11. Transfer the hummus to a glass container and enjoy it with your favorite veggies or as add on to salads and wraps

Enjoy!

Questions you might have

If you love this golden, lemony hummus recipe give it a rating and review below! And of course, tag me for the remake on Instagram

#rico

Golden lemony weight loss hummus

This golden lemony hummus is light, creamy and full of flavors

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Boil the chickpeas 30 minutes mins

Total Time 43 minutes mins

Course Appetizer, Snack, Spreads

Cuisine Middle Eastern, vegan

Servings 6

Calories 115 kcal

Equipment

• 1 Food processor

Ingredients

  

1x2x3x

• 400 g Chickpeas cooked from a jar
• ½ teaspoon Baking soda
• 3 cloves Garlic raw or slightly roasted
• ¼ cup Water hot
• ½ teaspoon Cumin powder
• ½ teaspoon Coriander powder
• ½ teaspoon Turmeric powder
• ½ teaspoon Chili powder (or one full teaspoon if you like it spicy)
• 1 tsp Salt
• ½ tsp Black pepper
• 3 tablespoon lemon juice
• 2 cubes Ice

Cook ModePrevent your screen from going dark

Instructions

 

• Start by boiling 2 liters of water (eight cups) in a medium to large pan
• When the water is boiling add ½ teaspoon of baking soda and a clove of garlic
• Drain the cooked chickpeas from the jar and add them to the boiling water
• Boil the chickpeas for half an hour at reduced heat
• Drain the chickpeas
• Add the chickpeas to the food processor together with 2 cloves of garlic and ¼ cup hot water
• Blend everything for two minutes scraping the walls of the food processor from time to time with a spatula
• Add all the spices and the lemon juice and blend for another two to three minutes
• Add the ice cubes one by one and blend for another one or two minutes depending on the power of the food processor and desired level of creaminess
• Adjust taste for extra salt or spiciness depending on personal preferences
• Transfer the hummus to a glass container and enjoy it with your favorite veggies or as add on to salads and wraps
• Enjoy!

Notes

My new favorite way to enjoy this creamy lemony hummus is with raw cauliflower or broccoli. 

Give it a try.

If you like crunchy spicy yet fresh food this will become your new way of eating hummus.

#rico

Nutrition

Calories: 115kcalCarbohydrates: 20gProtein: 6gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 495mgPotassium: 221mgFiber: 5gSugar: 3gVitamin A: 71IUVitamin C: 4mgCalcium: 40mgIron: 2mg

Keyword chickpeas, chili powder, curcuma, dip

Tried this recipe?Let us know how it was!