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Hummus (no tahini)

Notes

Recipe 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.

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 black pepper
½ teaspoon ground cumin

Instructions

  1. Place all ingredients in a blender.
  2. Blend to desired consistency (more time for smooth dip, less for a chunky dip).
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. Refrigerate leftovers within 2 hours.

OR

  1. Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
  2. Mix with other ingredients in a small bowl.
  3. If hummus seems too thick, add 2 teaspoons of water.
  4. 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.

Recipe Image
Prep time: 5 minutes
Makes: 2 cups
Nutrition Facts: View Label

Comment

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!