a lower fat hummus: southwest meets mid-east

I love hummus. Unfortunately, hummus can be very fattening from the chickpeas themselves, tahini and olive oil. In the past, to the cut fat I would use the bean cooking liquid but still used tahini and olive oil. This time around I decided to not use olive oil at all and only use a little tahini and a lot more of the bean cooking liquid. To make up for the missing fat, I had to pump up the flavors from the add ins.
What resulted was a Smoky Chili Lime Hummus.
I cooked 1 cup of dried chickpeas that I soaked over night, with garlic salt and 3 bay leaves for about 2 hours (this gives around 2 cups of cooked chickpeas). I drained the chickpeas and reserved the cooking liquid. I added to the chickpeas, the juice of one big lime, about 1 tablespoon of tahini, a dash of cumin, a couple heavy dashes of chipotle powder, a dash of regular chili powder, 1 garlic clove and sea salt. I used my immersion blender to get a very smooth consistency, adding the reserved cooking liquid as needed until it got to the consistency and texture that I like in a hummus. I topped the hummus with lime zest and sweet paprika. This hummus inspired snack turned out bright, smoky and spicy. If I make this again, I might add a little chopped cilantro on top (just a little though, a little goes a long way).
I divided this batch of hummus into 8 servings, each serving has about 110 calories and 2 grams of fat, and 4 grams of fiber and 5 grams of protein. I ate this for lunch with cauliflower florets and carrots sticks and I didn't missed all the fat.