After School Hummus

English PDF: 
Serving Size: 
2 Tablespoons
Cost Per Serving: 
  • 1 can (15-ounce) reduced-sodium garbanzo beans (chickpeas), drained
  • 2 medium garlic cloves, minced or 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil or vegetable oil
  • 1/8 teaspoon 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 veggies.
Preparation tips:
  • Before adding beans to blender: mash the beans with a fork, chop garlic finely, and then stir the ingredients frequently.
  • Add 1/3 cup chopped red pepper for additional color.
  • Hummus packs a lot of protein and fiber.  Let your kids dip raw veggies, crackers, or pita chips into this healthy snack.
  • Store the hummus in an airtight container in the fridge. Use within 2-3 days.
  • Learn how to make your own homemade pita chips.
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