Simple Low Fat Hummus

By Luke Jones. Follow him on Twitter and Facebook. 


Servings: 3-4           Ready in: 10 minutes

As I’ve mentioned previously, I eat a diet predominantly made up of whole foods, and I do my best to stay away from anything processed.

Hummus has always been a bit of a weak spot though. My Achilles heal, so to speak. It’s just so versatile and goes great with almost everything…

It has always pained me though every time I get the shop bought variety. Even the ‘healthy’ options available usually contain oils and added salt. Not huge amounts, but still enough for me to feel a little bit of a hippocrate…

So I’ve been experimenting for a while with a healthier homemade version of said hummus. After quite a bit of trial and error and many failed attempts, I think I’m satisfied enough to share the latest recipe.

I’m pretty pleased with this one, and hopefully you’ll enjoy it too!


  • 1 can chickpeas, drained
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika


  • 1 teaspoon low salt tamari
  • 1 teaspoon date syrup or agave  a pinch of stevia
  • 1 teaspoon sesame seeds

Put everything into your blender or food processor, turn it on low for a few minutes and you should be done! If you feel like it needs more water, add a little at a time until you get the right consistency.

The hummus goes great with a gluten free flatbread, salad, and pulses cooked in a spicy harissa sauce. I’ll post the recipe up sometime in the next few weeks!

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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

10 Responses to “Simple Low Fat Hummus

  • Luke, sorry mate but gotta disagree with you on this one. CANNED chick peas, with all that sugar and salt! Why not dried and soaked overnight? And as for agave, that a massive big NO NO as far as I am concerned. Do you follow Dr Mercola? He has some very interesting views on health, that I think you might like. Look it up on his site, it may make you think differently about agave. Blessings, Love and Light, Joy x

    • HealthRoom
      4 years ago

      Hi Joy!

      Yeah it’s definitely better to soak and even sprout your own chickpeas for sure. The canned chickpeas I use are actually just in water – no salt or sugar; but still not ideal.

      I will definitely take a look at his site, thanks!

  • Pssssst. I ALSO always use canned chick peas! I use dried a lot too. I like your recipe, as we try and cut down on the fat associated with tahini (which I LOVE, but anyway). I’m going to try this. I know what people say about agave, but I think if you use it in order to achieve a little flavoring everything is FINE. I think “massive big no no” overstates the problem just a bit.

  • C. Ann McGee
    4 years ago

    Love it. I was only just standing before the hummus at the local supermarket and I thought: don’t I have the necessary ingredients at home already? Indeed. True, I like to use the dried bean but sometimes nearly perfect is good enough. I’ve only just been looking into cold pressed tahini. Do you have any experience with it? Or with black sesame tahini? Thanks for the post Luke.

    PS–I’m with Joy–Dr. Mercola’s site is compelling.

  • The recipe looks good, but I’m curious… Are you opposed to using oil? I would think that a nice olive oil or hemp oil would be wonderful added in to give it a more savory feel, as well as aiding in the blending/smoothing of the mix. These oils are super good for you; adding them in would be a benefit not a con. Fat is not the enemy! Well, good fats that is. Oh, and canned chickpeas are perfectly fine – if you buy the right brand. Such as those from Eden Organics. They are the best brand of beans (among other things), and even add in kombu seaweed to aid in the breakdown of the tough-to-breakdown enzymes in beans. No added sugar, or salt.

    • HealthRoom
      4 years ago

      Hi Jacob, thanks for your comment!

      Personally, although I think fats are definitely necessary; I’m not so certain that the quantity we need is as high as we are led to believe.

      I did used to use ‘healthy oils’ quite regularly, but from the latest reading that I have done, it does seem like there is quite a bit of evidence to suggest that any type of refined oil increases your risk of heart disease and stroke – both of which are in my family. So for now I’d like to minimise my intake, and get my fats from fruits, veg, and small amounts of nuts and seeds. Dr Esselstyn’s book on Preventing and Reversing Heart Disease is an interesting one to read.

      But then on the other hand, there definitely are a lot of studies out there that suggest the opposite, so it is a difficult one to navigate…

      So yeah, for me right now I feel like the no oil thing resonates the most with me; but I would never claim that it is definitely right for everyone! It’s something I will be exploring more in the near future 🙂

      Also I haven’t tried Eden Organics, but will definitely take a look! Thanks!

  • Hummus is one of my favorite foods as well, but I use a good olive oil to make it less thick. Ithink I need to make a new batch soon!
    Try dipping carrots, cucumber sticks and celery in it. Super healthy and delicious!

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