Hummus

Much better than store-bought, hurrah! Delicious with bell peppers or baby carrots. Add more garlic as desired. Can sub sour cream for the yogurt.
Hummus
Adapted from lancaster.unl.edu
Hummus

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from lancaster.unl.edu

Ingredients

  • 1

    15-oz can no salt added garbanzo beans, rinsed and drained

  • 1

    tbs olive oil

  • 1

    tbs white wine or cider vinegar OR 2 tbs fresh lemon juice

  • 1

    clove garlic, minced

  • 1

    tsp ground cumin

  • 1/8

    tsp black pepper

  • Dash cayenne

  • 1/4 to 1/2

    cup nonfat plain yogurt

  • 1/4

    cup chopped parsley

Directions

1. Place all ingredients except yogurt and parsley in food processor. 2. Add 1/4 cup yogurt and blend until smooth. Add more yogurt as necessary until desired consistency is achieved. 3. Transfer to a bowl and stir in parsley. 4. Eat within two days for safety and best quality. Avoid letting sit at room temperature for more than two hours TOTAL.

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