Ingredients
1 can (15 ounces) garbanzo beans, drained and rinsed
2 Tablespoons lemon juice (fresh or bottled)
2 teaspoons vegetable oil
½ cup nonfat plain yogurt
1 clove garlic, or 1/4 teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon cumin
Directions
- Place all ingredients in a blender.
- Blend to desired consistency (more time for smooth dip, less for a chunky dip).
- If hummus seems too thick, add 2 teaspoons water.
- Refrigerate leftovers within 2 hours.
OR
- Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
- Mix with other ingredients in a small bowl.
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
Notes
- Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
- Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
- Freeze extra lemon juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Comments
I have made this recipe many times. Both with real garlic and powdered garlic. One time I had a really large garlic clove and it was a tad too 'garlicy' so I now make sure to pick a small/regular size clove. Kids love to dip with carrots or whole-grain crackers!