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I absolutely love hummus but most store bought hummus is very high in fat and calories. Traditional hummus has a lot of olive oil, and while it is delicious, it isn’t very ‘light’. In an ongoing effort to make all my recipes simple and healthy, I left out the olive oil completely and added sour cream…the result was creamy and delicious! This is definitely not a traditional hummus recipe, but it tastes pretty darn close…even better if I do say so myself This entire recipe can be done in a food processor and can be ready to serve in less than 15 minutes. It is a healthy, inexpensive and full of flavor!

INGREDIENTS

* 3 garlic cloves roughly chopped
* 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
* 1/3 cup of tahini (roasted)
* 2 Tablespoons Lemon Juice (fresh squeezed is best)
* 1/3 Cup Light Sour Cream
* 1 Tablespoon olive oil
* 1/4 teaspoon of salt
* 1/4 teaspoon pepper
* 2-4 Tablespoons Water

DIRECTIONS

* Place all ingredients except water in a food processor.
* Blend until smooth.
* Depending on how thick/thin you like it, you may need to add a little water. I recommend adding 1-tablespoon at a time and blending until you reach the desired consistency.
* Taste and adjust salt/pepper/lemon to your liking.
* Makes Approximately 3 Cups

I serve this with crispy flat bread chips that I buy at World Market or low fat bagel chips because I love the creaminess of the dip with the crispiness of the crackers/chips. You can also serve it with pita bread, Naan (an Indian Flat bread) carrots or celery. I also love it as sandwich spread…yummy!

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