Prep 10 mins
Cook 0 mins
Taken off a website, don't have the reference. An excellent hummus, the only one I make anymore. You really need a blender or food processor to get the consistency right. 1/4 cup = 1 point ww.
- 3 garlic cloves, minced, more if you like
- 1⁄4 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon paprika
- 1⁄8 teaspoon pepper
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1 tablespoon fresh parsley, chopped
- Combine everything in blender or food processor and process until smooth.
- The blender gives the best result.
- If you need more liquid to make a nice consistency, add a bit more yogurt.
- Serve with pitas or as a veggie dip.
I kicked up the flavor a bit by adding about a tsp of lemon zest. I also added about a Tbsp of peanut butter because it lacked creaminess. Also got just a bit more of the traditional Tahini flavor with about 1/2 tsp of toasted sesame oil, and also added about 1/2 tsp of cumin. Overall, very good and easy to make with the food processor.
This is never peanut butter in hummus!!!!!!!!!!!
I used a 15 oz can of chick peas, 1/2 cup of plain fat free Chobani, 2 tsp of minced garlic, and added 1 tsp of toasted sesame oil. Otherwise, I followed the recipe and it was great! I tried the blender but ended up moving it to the food processor, which worked much better. This is now my go-to hummus recipe, thanks!