Total Time
Prep 10 mins
Cook 0 mins

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.


  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.
Most Helpful

My favorite hummus recipe ever! Delicious!!

Elisa72 August 30, 2010