GARLICKY LOW-FAT HUMMUS
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
I’ve revised the classic hummus recipe to omit tahini, which is the ingredient that adds a nutty flavor as well as a lot of calories. Instead, this recipe cuts the calories and ups the protein with yogurt. I like to serve this with flatbread, green castel vetrano olives, and Marcona almonds.
2-4 cloves garlic
Mince in food processor.
1 15-oz. can garbanzo beans, drained and rinsed
¼ cup Greek yogurt
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
3 Tbl. olive oil
juice of ½ lemon
sprinkling of salt
Add and process until smooth. (I like it rough so I stop just short of smooth.)
2 Tbl. olive oil
up to 2 Tbl. water
Add as needed, in this order through tube, 1 tablespoon at a time, to thin.
Put in serving dish, make indention and fill with:
1 Tbl. olive oil
1 Tbl. toasted pine nuts or toasted sesame seeds