Hummus with Yogurt and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less. Ingredients:
2 large garlic cloves |
1 15-ounce can garbanzo beans (chickpeas), drained |
2 tablespoons plain nonfat yogurt |
2 tablespoons tahini (sesame seed paste) |
2 tablespoons fresh lemon juice |
1 teaspoon ground cumin |
Directions:
1. Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
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