Lighter Garlic Hummus

Lighter Garlic Hummus takes the traditional, flavorful middle eastern spread and lightens it by reducing fat.

Lighter Garlic Hummus

Lighter Garlic Hummus

by Sue Lau | Palatable Pastime

One of the main things  I have trouble with on any diet is the three o’clock slump. Lunch long past and hours until dinner, I feel like I am  in a food wasteland, and if I don’t have things planned out or a few tricks up my sleeve, I am just as susceptible as anyone to fall into the trap of eating the closest thing to me, and that, for the most part, is not usually healthy.

I do love raw vegetables and crudite, but sometimes the dips can really tally up points, and eating them plain is just, well, boring. I am not going to make it to my healthy goals if I am bored. If you don’t know me, I am always looking for exciting  flavors to have,  and something bland and plain Jane is just not going to cut it.

Hummus is a very wholesome food overall,  I think, and many diets can accommodate the fats from the oils in it. But the tahini is also fat laden, so best not to overdo it, if you are trying to cut back. For this recipe, I have eliminated  the extra virgin olive oil altogether, and found I can still have a lot of flavor. Although not as rich as a traditional hummus, it is certainly satisfying at three o’ clock.

The points for Weight Watchers are calculated at 3 Smart Points per quarter cup, which is really quite plenty to dip your veggies in. I  hope you like it! This is going to save my life quite a few times in the future (and keep me on my plan!)


Traditional middle eastern spread, lightened up  and healthy.

Lighter Garlic Hummus

Lighter Garlic Hummus

  • Servings: 5
  • Difficulty: easy
  • Print

Lighter Garlic Hummus

  • 15.5 ounce can chickpeas
  • 2 tablespoons tahini
  • 1/4 cup liquid from chickpeas (or water)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon  salt
  • 1/2  teaspoon garlic powder


  1. Drain chickpeas,  reserving 1/4 cup of the can  liquid.
  2. For smoother texture,  pinch the skins off the chickpeas and discard.
  3. Combine  chickpeas with all other ingredients in a food processor and puree until smooth.
  4. Serve hummus with vegetables, or as a spread for your sandwich wraps (instead of mayonnaise).

Smart Points: 3 per serving

From the kitchen of

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Pumpkin Hummus

Asparagus and Roasted Garlic Hummus

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7 responses

    • I love this hummus recipe. Removing the skins off the beans is a bit tedious but totally worth it for the creamy texture of the hummus. This will be my go to hummus recipe moving forward.

  1. Super easy hummus recipe and it’s delicious, too. I wasn’t sure about the garlic powder but it really worked well. I snacked on it while cooking dinner tonight and was one happy cook. Thank you!

  2. I loved this recipe. It’s a bit tedious to remove the skins from the beans but totally worth it for the smooth texture of the hummus. This will be my new go to hummus recipe.

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