Hummus with Yogurt
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 can (15-ounce) no-salt-added garbanzo beans, rinsed and drained1 tablespoon olive oil1 tablespoon white wine or cider vinegar; OR 2 tablespoons fresh lemon juice1 clove garlic, minced1 teaspoon ground cumin1/8 teaspoon black pepperDash cayenne1/4 to 1/2 cup nonfat plain yogurt1/4 cup chopped parsley
Place all ingredients except yogurt and parsley in a food processor.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 195.4
- Total Fat: 5.0 g
- Cholesterol: 0.6 mg
- Sodium: 389.5 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 5.5 g
- Protein: 8.1 g
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