Light Hummus

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.”

I put this on some light Pitettes (mini pitas) as seen below on my counter, it was amazing! I think next time I will incorporate some red pepper and roasted garlic or something like that.

Website for Original Recipe Before changes below: www.food.com

YIELD

16

CATEGORIES

greek, healthy, vegetarian


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 to 1 teaspoon salt (to taste)
    • 1/2 cup plain low-fat yogurt

INSTRUCTIONS

    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.

NOTES

Servings 16.0
Amount Per Serving
calories 173
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 202 mg	8 %
Potassium 6 mg	0 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 4 g	15 %
Sugars 1 g	
Protein 7 g	14 %
Vitamin A	0 %
Vitamin C	3 %
Calcium	2 %
Iron	6 %