Replace Mayo With This Healthy Spread

Delish! I love hummus and so does my daughter. I have a great pumpkin hummus recipe on my website! Great for the season and very low in calorie.

gina@concierge4moms

I make hummus quite often. Also, for variety, I will sometimes substitute black beans for the chick peas, and with it, lime juice for the lemon juice. And just a hint of cayanne pepper. Yum!

Kate

thanks snack girl this is yummy and thrifty

disco dotty

yum! i love hummus, and i often have sandwiches using it, cucumbers, tomatoes, and a little feta on whole wheat pita. the other dip/spread i like that is far lower in calories than mayo is tzatziki, which i often buy, although it's not hard to make (and you can omit sour cream and go for a low fat plain yogurt to lower calories/fat). thanks, snack girl!

susan fine

Where do you find tahini for cheap?! The cheapest I've been able to find is $9, insane.

Paulina

Yum!! I make hummus without oil, making the calories even less, great idea using it instead of mayo! We like to add chopped onions and eat it with carrots - delish!!

Michelle

Just a comment on the "freeze it for later" idea. I have frozen freshly made hummus and it does not defrost well-- gets watery, oil separates, and the texture becomes more grainy. Just my experience-- hoping someone else will tell me what to do differently to prevent this outcome.

bikerchick

I love Hummus! I have used it as sandwhich spread for years and my kids know nothing about Mayo because of my love for this stuff. Hummus sammies are a fav in our home as well! Freezing it can be a little tricky as bikerchick mentioned. But, I have found that if after defrosting completely I add a few more chickpeas (depending on the amount frozen) it comes right back together perfectly!

Tywana

Hummus can be made with peanut butter instead of tahini. It can also be made with lemon or lime juice. In lieu of the oil, use the bean liquid to thin to your desired consistency.

Henri

Thank you for the hot tip and fabulous recipe. I am going to have to go out and get this stuff on my next grocery run; so I can make it myself.

Mrs Mix It

I lurve hummus as a spread! I use it with spinach, apples and a sprinkle of balsamic all wrapped up in a nice flax pita. Yum! I have actually asked friends if they want to split a can of tahini - too expensive and we never can finish it. Thanks Snack Girl!

Deb

I make Hummus but I cut out the tahini and use Peanut butter- but now I am gonna try with the PB2 or peanut flour -- and see how that will work-- no fat calories! Alton Brown has these recipes- I don't use all that EVOO either--

Sally

can i not use the tahini? or is there anything else i could use? because, where i live there isn't and i love hummus (tried it on a recent trip to th US)

bel

A tip: The garlic tastes different if you slice it and saute it in olive oil for a minute before adding it. It's mellower and less oniony. Your daughter may like it better that way, as I do.

M

How long can it keep? As long as the ones in grocery stores? Because I don't use much when I make my sandwiches, only about 2 tsp.

Kathy

I've had great success replacing the tahini with sesame seeds. About 1/4 cup. You have to blend it a little longer to get it smooth though.

Brenda the Berefootcookingirl

Is it 5 points per serving? I saw it makes 8 servings, looks delicious! I love hummus but it doesn't fit well with weight watchers! Can't wait to try this one.

Hope

What is 1/2 cooking liquid???

Lisabug

What is the cooking liquid (not water) you are referring to?

Is it the chickpea liquid that was reserved but not mentioned in the recipe?

Dixie Lee

I know you LOTS of time on your hands, what with whipping up new recipes, sharing your ideas, promoting your book and raising great kids and a dog..But do you think you an add to the recipes the amount that is considered a "serving? Sorry but obsessive WW here..Thanks, you are GREAT !!

regina mcnamara

I would really love to make this recipe as I LOVE hummus and noticed others have asked too 'what is the cooking liquid'??

OrlandoFLHomes

The cooking liquid is the 'juice' from the can of chickpeas, that was drained from them at the first step of this recipe.

Mamasilva

I make my own chickpeas in a crock pot, thus eliminating much or all of the sodium. You can do this with virtually any bean, also. Clean any size bag of chickpeas/beans by covering them with water; bad ones will come to the top; throw them away; put chickpeas/beans in crock pot; cover with fresh water; cook on high for about 4 hours, checking periodically to make sure they are sufficiently covered with water; add more, as needed. No presoaking overnight or for several hours required. If desired, can add a TBS or so of lard or coconut oil to crock pot of chickpeas/beans while cooking, though not necessary.

I didn't see what size can of chickpeas to use. . .would like to know that so that I will know how many cups of the crock pot chickpeas to use.

Illinois Anne

I make hummus using the reserved chick pea liquid....no more olive oil in it ...I also put Avacado, garlic and some Dijon mustard......

Really good....

Pamela