After School Hummus

English PDF: 
Serving Size: 
2 tablespoons
Cost Per Serving: 
  • 1 can (15 ounces) reduced sodium garbanzo beans (chickpeas)
  • 2 medium garlic cloves, minced or 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1 tablespoon oil (vegetable or olive)
  • 1/8 teaspoon ground black pepper
  • 1/2 cup plain nonfat yogurt
  1. Use a blender or food processor. Combine garbanzo beans, garlic, lemon juice, cumin, oil, and pepper. Blend on low speed until the beans are mashed.
  2. Stir in yogurt with spoon.
  3. Refrigerate for several hours or overnight so the flavors blend.
  4. Serve with pita chips, crackers, or fresh vegetables.
  • Mash the beans with a fork, chop garlic finely, and then stir ingredients frequently before adding to the blender.
  • Store the hummus in an airtight container in the refrigerator. Use within 2-3 days.
  • Add 1/3 cup chopped red pepper.
  • Hummus packs a lot of protein and fiber.  Let your kids dip raw veggies, crackers, or pita chips into this healthy snack.
  • Learn how to make your own homemade pita chips.
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