I love hummus! Since I'm usually trying to lose weight, I created this low-fat, low calorie version of my regular hummus recipe. I substituted some low-fat peanut butter and a little sesame seed oil to replace the higher-fat tahini. This low-fat version is so delicious that you won't miss the extra fat!

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Check out Linda's Appetizer Recipes for more great appetizer ideas.

Low-Fat Hummus

1 (15-ounce can) garbanzo beans (chick peas)
1 tablespoon low-fat (reduced fat) peanut butter
1/3 cup fresh-squeezed lemon juice
1 to 2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup warm water or garbanzo bean liquid
1/4 cup finely minced parsley leaves
1 teaspoon sesame seed oil
1 tablespoon ground sumac or paprika for garnish

Drain garbanzo beans and set aside liquid from the can.

In a food processor or blender, place garbanzo beans, peanut butter, lemon juice, garlic, cumin, and salt. Add either 1/4 to 1/2 cup warm water or garbanzo beans liquid (depending on how thick on want your hummus); blend approximately 3 to 5 minutes until pureed. Taste and adjust seasonings to your liking.

Remove to bowl; mix in parsley and sesame seed oil. Refrigerate for several hours before serving.

NOTE: On occasions, I have left the garlic out, and it still tastes great!

VARIATION: For an interesting variation, substitute black beans or cannellini beans (Northern beans). Also substitute minced basil leaves for the parsley. Four ounces of minced roasted peppers may also be added.

Makes approximately 1 1/2 cups or 6 servings.
Serving size = 1/4 cup