Everyone loves hummus these days, and the stores are filled with several brands. Not only are the garbanzo beans (chickpeas) in hummus good for you, they’re even popular with finicky kids. Make this recipe a family project, and your kids will enjoy dipping their veggies into something they helped create.
15 ounce can garbanzo beans (chickpeas) rinsed and drained
2 tablespoons tahini (sesame seed butter)
2 tablespoons non-fat plain yogurt
Juice of half of a lemon
1 clove garlic, pressed
1/2 teaspoon kosher salt
1/2 teaspoon cumin
Place all ingredients in the food processor and process until smooth. Serve in a bowl as a dip for fresh veggies or pita chips.
Replace olive oil with organic canola oil. There are many ways to mix this up too: Just replace cumin with dill. Add seeds or pine nuts if you want extra crunchiness. You can always use sundried tomatoes too!
Why We Love It
Sabra’s got nothing on you: You won’t believe how easy this is to make! What makes this particular hummus recipe sing is the tangy citrus flavor of the lemon. Plain hummus is great but the cumin powder adds an extra kick as the main spice. If you’re not a huge cumin fan (some find it’s too bitter), you can always try it with dill. We love both versions, and we’re sure you’ll please your friends, family and guests with these recipe ideas.