Prep 10 mins
Cook 0 mins
i made this today from soaked and cooked chickpeas to have on my baked potatoes, you can experiment by adding different spices and flavours liek roasted peppers, sundried tomatos, olives or sultanas and cinamon, the basic recipe is free on a green day or extra easy
- 400 g chickpeas (drained)
- 1⁄2 lemon, juice of
- 2 minced garlic cloves
- 1⁄2 teaspoon salt
- 1 teaspoon cumin
- 2 tablespoons low-fat plain yogurt
- water, to thin down
- put the chickpeas, lemon juice crushed garlic cumin and yoghurt into blender and bled until slightly chunky, continue pulversising adding a little water to get to desired consistency, i like mine chunky pastey.
- serve on baked potatoes.
this was a little too salty for my tastes............i reckon you could leave the salt out completely as the lemon juice more than compensates. I ended up having to add another tin of chick peas and more yoghurt to even it out a bit!
I am a bit of a hummus nut. I love the stuff but I have to really watch my fat grams. So, I was happy to try this version. I won't say that I didn't miss the sesame background taste that comes with the use of tahini. However, I still liked this a lot and especially with how low fat and healthy it is as a result of there being no oil. The only yogurt I had on hand was fat free Greek yogurt. So, I used that and it still worked fine. I had mine with some celery and carrots but I think it would really come into its own as a dip with home made pita chips. Made for Pick A Chef Fall 2009.