This Low Sodium Hummus recipe is creamy, fresh, flavorful, and made without salt or preservatives for a healthy high protein dip. This dip has chickpeas, lemon, garlic, sesame, and spices for a delicious flavor with no salt.
I like to spread this hummus on sandwiches or wraps, or use it as a dip for salt-free crackers or my favorite vegetables. It's ready in 15 minutes, requires no cooking, and is fantastic for serving to guests!
Garnish: olive oil, smoked paprika, and fresh herbs (I used mint)
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Instructions
To a food processor (this won't work in a blender) add the chickpeas, tahini, garlic, lemon juice, ice, cumin, and chili flakes.
Turn the machine on and open the attachment in the lid to stream in the cold water until the hummus starts to blend. Run the processor for 4-5 minutes until the hummus is smooth and creamy.
Add hummus to a plate or a bowl, and top with a drizzle of olive oil, fresh herbs (I used mint), and a sprinkle of smoked paprika.
Refrigerate leftovers, which should keep up to 5-6 days in the refrigerator in a sealed container.
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
Keyword Hummus without Salt, Low Salt Hummus, Low Sodium Hummus, No Salt Hummus, Salt Free Hummus
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