Hummus with YogurtSubmitted by: BUN3KIN
1 can (15-ounce) no-salt-added garbanzo beans, rinsed and drained
1 tablespoon olive oil
1 tablespoon white wine or cider vinegar; OR 2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 to 1/2 cup nonfat plain yogurt
1/4 cup chopped parsley
Add 1/4 cup of the yogurt and blend until smooth. Add more yogurt, if necessary, until desired consistency is achieved.
Transfer to a bowl and stir in the parsley.
Eat within two days for best quality and safety. Avoid letting hummus set at room temperature for more than two hours.
Serve as a dip with fresh cut vegetables such as carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user BUN3KIN.