Hummus

By á-50956

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.

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

Details

Servings 4
Adapted from lancaster.unl.edu

Preparation

Step 1

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.