Serving size

1/2 cup
30 Minutes
60 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for 4 – 5 days if tightly covered.



2 15 ounce can Canned no salt added chickpeas
3 clove Garlic, raw (minced)
2 Tbsp. Tahini
1 tsp. Lemon zest (minced)
1 lemon yields Lemon juice
1 cup Nonfat Greek Yogurt


Drain and rinse the garbanzo beans, but reserve some of the liquid from the can.

Place all ingredients in a food processor and process until almost smooth.

Add the aquafaba (the liquid from the beans) a tablespoon at a time if the hummus is too thick for your taste.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt.


This is a low sodium recipe.

Recipe Notes

A lot of recipes for hummus, as well as the versions you find in the grocery store, are pretty calorie dense because they use a lot of tahini (sesame seed butter).

Look to maximize the key flavor of a calorie dense ingredient like the tahini without using too much. Combining less tahini with the non-fat yogurt will bring down the calorie count and you’ll still end up with a rich and creamy hummus.

"A thriving household depends on the use of seasonal produce and the application of common sense."

Olivier de Serres, French agronomist