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Hummus

Servings

6

Serving size

1/2 cup
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes

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

Hummus

Ingredients

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

Instructions

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.

Chill.

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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.

Lactose

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.

Sodium

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