Hummus with Yogurt and Lemon

4.1(53)

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

by Epicurious·published 2004-08-20

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Servings

Makes 1 1/2 cups

Total time

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Calories / serving

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Ingredients (6)

serves

2 large garlic clovesgarlic
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain nonfat yogurtyogurt
2 tablespoons tahini (sesame seed paste)tahini
2 tablespoons fresh lemon juicelemon-juice
1 teaspoon ground cumincumin

Instructions (1 steps)

01Mince 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.)

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Not rich — missing servings, total time, or calories.