1 tin of chick peas
Juice of half a lemon (adjust depending on taste)
1 clove of garlic (miles best if roasted but I generally add raw for convenience)
1 large red pepper (roasted skin side up under the grill until black and then sweat and peeled the skin off)
Salt & pepper
Fresh basil (or fresh herbs of your choice!)
Chuck all ingredients in the food processor (except red pepper) blend as much as you want then i add the pepper at the end and pulse a bit so it's still lumpy.
I find the trick is to add flavours to compensate for the lack of fat and I usually do roasted red pepper hummus.
Most of the low fat hummus recipes add fat-free yogurt/fromage frais but I think it ruins it, so I don’t bother. I just add a little bit of water if it’s too thick.
I play around with other flavours such as
Olives (low syn) coriander and ground cumin.
Sometimes I drain all the oil off a couple of sun dried tomatoes (with kitchen towel) like a mentalist and add those!
a SMALL blob of tahini if you fancy (non-essential) BUT what you can also do is add some dry toasted sesame seeds and mash them in a pestle and mortar and add them if you want to make it a little sesamey.
Thank you Alison this definitely makes all those veggies go down much easier and the amount I made using the recipe above makes enough for about 5 days so that's my snacks at work sorted for the week. Alison has managed to lose a massive 23lbs this year following Slimming World principles, WELL DONE!!