• 10minutes
  • 169calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, C, D, E
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can chickpeas (save liquid) or 1 (15 ounce) can garbanzo beans , drained (save liquid)

  2. 1 -2 garlic clove , crushed

  3. 1 tablespoon lemon juice

  4. 1 tablespoon tahini (optional, but if you do not use, increase yogurt by 1 TBLS) or 1 tablespoon low-fat peanut butter , if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS)

  5. 1/2 cup plain yogurt

  6. 3/4 teaspoon salt

  7. 1/2 teaspoon cumin

  8. 1 pinch cayenne

Instructions Jump to Ingredients ↑

  1. In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt, cumin and cayenne and blend to a smooth and creamy dip.

  2. If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.


Send feedback