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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is a scrumptious hummus using less oil. It's adapted from Martha Shulman's Mediterranean Light and works well with Brenda's Middle Eastern Tuna Salad Pitas or as a dip with raw vegetables. Ingredients:
2 cups canned chick-peas |
2 large garlic cloves |
5 tablespoons lemon juice |
2 tablespoons olive oil |
3 tablespoons tahini |
1/2 teaspoon ground cumin |
1/2-1 teaspoon salt (to taste) |
1/2 cup plain low-fat yogurt |
Directions:
1. Rinse and drain the beans.
2. Puree beans and garlic in a food processor.
3. Add lemon juice, olive oil, tahini, cumin, salt to taste, and yogurt.
4. Blend until thoroughly smooth.
5. Taste and adjust seasonings, adding more salt, garlic or lemon as desired.
6. Cover and refrigerate for up to 5 days.
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