Wednesday, August 29, 2012

Yogurt Hummus

A while back Kelley asked for a hummus recipe that didn't need tahini.  I think that's a great idea because to be honest, I'll buy the tahini, use it once or twice and forget about it and then have to buy more next time I need it.  Plus, when I want to buy it, I can't find it but it's on every dang shelf when I don't need it....does that happen to you?

Anywho, try this quick and lovely no tahini version of hummus.  For Stages 2/3 you could enjoy this with crackers or pita.  Those of you in Stage 1 could make a great veggie tray and use hummus instead of ranch.  Oh, and have you tried hummus in place of mayo?  As in mixing up your tuna salad with it?  That's darn good.  When I made this I even tried it with apple slices and that was not bad at all...

Yogurt Hummus (No Tahini)

15 oz can garbanzo beans drained and rinsed
3 medium garlic cloves, mashed
1 teaspoon ground cumin
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1/4 cup Greek yogurt
Salt to taste

Before you start, mix the lemon, olive oil and yogurt in a small bowl so you won't be scrambling to measure while the food processor is running.

Add the beans, garlic and cumin to your food processor and process for 30 seconds.  Scrape down the sides with a spatula if necessary.

Then, with the machine still running pour in the olive oil, lemon juice and yogurt. Process until you get a nice creamy, smooth paste.   TASTE and then add salt, pulse to blend.

If you want it thinner, add another tablespoon of olive oil. If it is still too thick for you then add some more yogurt.

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