Tag: oil-free hummus

Lowfat Lentil Carrot Hummus {vg, gf}

Published on by nathaliejasmin2019Leave a comment

Have you ever considered making hummus with lentils? If you haven’t noticed already, I love all things legumes with their only downside being a little hard on the ol’ stomach at times. Which is why lentils are great. i have mentioned before that lentils might be easier to digest for some and with their hearty, meaty flavour are a nice alternative to chick peas and other beans. With lots of garlic, carrots and red peppers and only very little fat coming from healthy tahini paste, this hummus is infinitely better for you and tastes – in my humble opinion – better than any store-bought hummus! It is also incredibly quick to make with ingredients you likely have in your pantry. I’d consider this an allround win.

This lowfat lentil carrot hummus has been tried and tested by friends and family. It never fails to hit the spot, so give it a go! Tasty with just the right amount of spice, much lower in fat than store-bought hummus and very filling. I doubt you’ll be in a hurry to buy hummus from the shop again! It is also vegan, gluten free, soy free, refined sugar free, and nut free – a great recipe to have in your repertoire for entertaining as you’ll tick most dietary requirements! Tip: Try it with my 5-minute vegan gluten free naan bread!

Lowfat Lentil Carrot Hummus
Lowfat Lentil Carrot Hummus
Lowfat Lentil and Carrot Hummus (pictured with falafel, naan bread and garlic sauce)

1 tin lentils, drained and rinsed
½ cup grated carrots
½ cup roasted red peppers (can be from the jar)
2 garlic cloves, minced
1 tbsp dukkah (optional)
3 tsp souk spice mix or blend your own with a pinch each of black pepper, allspice, cumin, coriander, turmeric, cinnamon, paprika, cardamom, cayenne, and nutmeg
2 tsp lemon juice
2 tsp tahin (omit if you want to make it fat free)
pinch of salt

Just blitz everything in a high-powered blender and –

Enjoy!

Oil-free Beetroot Hummus

Published on by nathaliejasmin20192 Comments

No, this is not a raspberry mousse, much as I’d like one! It’s beetroot hummus – and an oil-free, vegan, gluten free and soy free one no less! The colour, you ask? Tinned beetroot for the win! If you can boost the nutrition of your snack with a multitude of vitamins, minerals and antioxidants all while turning it the most stunning colour ever, why wouldn’t you? And with eight simple ingredients you possible have sitting in your pantry right now (or can easily enough pick up from the store), there is just no reason not to make this hummus and impress your guests and your family (and yourself) with this beauty. This is pretty much an instant affair, so a good candidate if you have friends dropping in unexpectedly.

I am not exaggerating if I say that it tastes absolutely a-maaazing. I love any version of hummus, but the sweetness of the beetroot just works perfectly to offset the earthiness of the chickpeas and the pungent garlic. My toddler is in love with this hummus which is the biggest compliment ever as at the moment she seems to be the pickiest eater ever! So I’m happy that I’ve got something for her that’s pink and still good for her. 🙂

One word of warning – this hummus may be “oil-free”, but due to the lovely tahini it is not “fat-free”, so moderation – if you can! – is key.

Oil-free Beetroot Hummus
Healthy oil-free beetroot hummus
Healthy oil-free beetroot hummus

1 tin chickpeas, drained and rinsed
1/3 tin tinned beetroot, drained (not rinsed)
2 tbsp tahini (sesame paste)
1-2 tbsp plant milk (depending on how you like the consistency)
1-2 cloves garlic, minced (depending on your taste)
dash of lemon juice
1 tsp smooth mustard
1 healthy pinch of Maldon Sea Salt

Simply blitz all the ingredients in a high-powered blender until completely smooth, then transfer to a bowl and chill until using. Lasts about one week in the fridge.

Enjoy!