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Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Number of Servings: 16
Ingredients
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 2 Tablespoons lemon juice (fresh or bottled)
- 2 teaspoons vegetable oil
- 1/2 cup nonfat plain yogurt
- 1 clove garlic, or 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
Directions
- Place all ingredients in a blender
- Blend until desired consistency (more time for smooth dip, less for a chunky dip).
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
OR
- Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
- Mix with other ingredients in a small bowl.
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
Notes:
- Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
- Serve with fresh vegetables.
- Freeze extra lemon juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
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