Tuesday, October 4, 2011

Tuesday Tip: lighter hummus and pesto

Hummus and pesto are two of my favorite foods, but they can both be pretty calorie dense with all that oil. Replacing out part of the olive oil in these foods makes them lower-calorie and also gives them a fluffier texture that works well for dipping or spreading on a sandwich.

My favorite hummus recipe these days:
2 1/2 c cooked garbanzo beans
6 green olives
1/2 t salt (less if using canned beans)
4 cloves garlic
1/3 c tahini
1 T + 1 t sesame oil
3 T olive oil
about 1/2 c vegetable broth

Combine everything in a food processor and blend until very smooth, adding the vegetable broth in batches to reach the desired consistency.


  1. That sounds great! The olives must give this an interesting twist! Yum!

  2. Love this recipe! Love the olives, love the veggie broth!

  3. Glad you like it--I think olives are a must in hummus.

  4. Me too. I love both hummus any which way and vegan pesto. I like hummus so much that once when I asked my hubby what kind of birthday cake I should get myself and he said, I wonder if they make hummus cake. Great recipe and pic!

  5. Hummus cake sounds promising to me.


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