Recipe Corner: Lemon Yogurt Hummus


By Christine Vartanian Datian

Ingredients:

1 16 oz. can garbanzo beans, drained except for 1/4 cup of the liquid (use this liquid)

1 1/2 cups plain white Greek yogurt (more to taste)

Juice of one large lemon (more lemon juice to taste)

Zest of 1/2 lemon

2 cloves garlic, mashed

2-3 tablespoons tahini

1/2 teaspoon kosher or sea salt and dash of black pepper

3-4 tablespoons olive oil (to taste)

1/2 teaspoon cayenne pepper or Aleppo pepper (more to taste)

Fresh lemon wedges, olive oil, minced parsley, chopped tomatoes, paprika and fresh mint as garnish

 

Preparation:

 

  1. Place the ingredients, remaining liquid, and spices in a blender, cover, and process until smooth.

 

  1. Refrigerate until ready to serve.   Place hummus on a platter or in a bowl and serve with sliced vegetables, cracker bread, pita bread, and pita chips.

 

  1. Garnish with choice of fresh lemon wedges, olive oil, parsley, chopped tomatoes, paprika and mint.

 

*This hummus recipe may easily be doubled for more servings.

 

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at http://www.thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <http://www.myrecipes.com/search/site/Datian>