From the Sugar Happy Kitchen: Keto Vegan Low Carb Hummus Tahini

By Nadia Al-Samarrie

Most parties you attend will have hummus, a cold garbanzo bean side dish as a healthy alternative to the fried, high carbohydrate foods. In the Middle East, hummus is served with pita bread and or with Falafels. The Sugar Happy alternative to the high carbohydrate bread is fresh raw vegetables. 


The first documented hummus recipe comes from an Egyptian cookbook dating back to the 13th century. Like most historical dishes that travel the globe, each country will have its version of the recipe. 


I am sharing my Iraqi grandmother’s recipe with you. She was a fantastic cook. You will find the chickpea spread to be filling, refreshing, easy to make, and tasty. 



1 15.5 0unces of canned garbanzo beans

 3 medium cloves of garlic

 2 tablespoons of tahini 

3 tablespoons of olive oil

 3 tablespoons of fresh lemon juice

 Dash of salt

Garnish Ingredients

1/4 teaspoon of paprika

1/2 teaspoon of olive oil



In a food processor, add garlic first to be minced.

Add garbanzo brand, tahini, olive oil, fresh lemon, a dash of salt, and blend until the mixture looks smooth and creamy.

Place blended hummus on a plate—drip 1/2 teaspoon of olive oil over the hummus. Sprinkle paprika and add parsley as a garnish.


Nutritional Ingredients 

Serving Size 6

6.4 net carbs per serving 

236 Calorie, Total Fat 11.3g, Sodium 25mg, Total Carbohydrates 8.6g, Fiber 2.2g, Total Sugar 0.2g, Protein 3.3g

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