Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 2 15 oz cans of beans (ANY KIND) – traditional hummus uses chickpeas, one can drained and one with liquid
- 1 small clove garlic
- 1/4 tsp cumin
- 1/4 cup whole milk Greek yogurt
- 2 tbsp lemon juice
- Pinch of nutmeg (or any other spice of your choice)
- Salt, to taste
- Ground pepper, to taste
- 3-4 tbsp olive oil
- Dipping vessel: cucumber, carrots, radish, crackers
Instructions
- Sprinkle garlic clove with 1/4 tsp salt and mash with the back of a knife to form a paste.
- Add to food processor along with the bean and their liquid, lemon juice, cumin, nutmeg (or other spices), and yogurt. Turn on food processor/blender and stream in olive oil, adding enough to reach a smooth consistency.
- Season with salt and pepper.
- Transfer to a bowl and serve with the dipping ingredient of your choice. Hummus will keep in an air tight container for 1 week in the fridge.
Nutrition Facts
- Number of Servings Per Container: 10
- Serving Size: 1/4 cup
- Calories: 130
- Total Fat: 7g, 9%
- Saturated Fat: 1g, 5%
- Trans Fat: 0g, 0%
- Cholesterol: 0mg, 0%
- Sodium: 270mg, 12%
- Total Carbohydrate: 12g, 4%
- Dietary Fiber: 4g, 13%
- Total Sugars: 0g
- Added Sugars: 0g, 0%
- Protein: 5g, 9%
- Vitamin D: 0mcg, 0%
- Calcium: 40mg, 3%
- Iron: 1mg, 6%
- Potassium: 100mg, 9%