I realize hummus recipes are a dime a dozen, and store-bought versions are widely available. However, the one thing they all have in common is a lot of fat.  The average prepared hummus contains 4 grams of fat for 2 tablespoons.  I don’t know about you, but I could eat that much in a few bites!  Most varieties contain oil, which as I’ve said before, is not a health-promoting food.  It’s concentrated fat and calories (14 g of fat for just a tablespoon), and truly unnecessary in a dish like this.  Prepared hummus also contains tahini, or sesame seed paste.  My recipe does too, but only 1-2 tablespoons for the whole batch, which is much less than other recipes or store-bought versions. Use 1 if you want a really low-fat version, or 2 for a little more fat.  You’ll see I list truffle oil as an optional addition.  You don’t need it but it adds wonderful flavor.   I like mine on the lemony side so I use 3 tablespoons lemon juice.  Also, the amount of water you add is dependent upon how thick/thin you want the hummus.  I always have a batch made up and ready to go.  Recently, I spread about 2 TBS on a piece of whole grain bread, laid sliced tomatoes and sweet onion on top, drizzled with balsamic, and sprinkled with basil and pepper.  I broiled it for 6-7 minutes.  DELISH!  See photo below.

2/21/13 UPDATE: I’ve always known cooking your own beans, as opposed to using canned, was a nutritionally superior way to go but I didn’t fully grasp how much better a dish would taste!! Oh my.  I recently got a pressure cooker (best. thing. ever.), and after soaking my chickpeas during the day (8 hours), I cooked them with water in the PC for 14 minutes.  Then I made my hummus.  SO creamy and flavorful.  I really had no idea there would be such a marked difference.  You don’t need a PC to make your own beans, but you do need to plan ahead.  The forethought and time is worth it, trust me.  If you use your own beans, use about 2 cups cooked for this hummus.