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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 31 2013

Late Night Snacks - Hummus with Yogurt and Lemon


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2 large garlic cloves
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin


Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl.


Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)