Prep 10 mins
Cook 0 mins
This is a wonderful party appetizer, also nice to just snack on and almost guilt free. I love it with pita bread or with carrot and celery sticks
- 1 (16 ounce) can garbanzo beans, drained
- 2 garlic cloves
- 2 -3 tablespoons lemon juice
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sesame oil
- 1⁄3 teaspoon cayenne pepper (optional)
- 1 tablespoon plain nonfat yogurt
- 1⁄4 teaspoon salt
- Add all ingredients together in food processor.
- Process until smooth.
- Serve as a dip for vegetables or as a filling for gyros.
- For gyros, toppings may include lettuce, tomato, cucumber, red onion, radishes, parsley, olives or feta cheese.
Made this last night to take for work today and ending up eating about half! I did add a little extra lemon juice, probably a total of about a 1/4 cup and double the amt of cumin. Didn't have any cayenne, so used red pepper flakes. The taste is great - nice and garlickly. Used it to make a layered meditteranean salad with olives, feta and salad greens - YUMMY!
I had high hopes for this recipe, and it was pretty good, but it's not something I'll make again. I made a big batch of garbanzo beans and prepared half using this recipe and half using Greek Hummus With 5 Variations. We found that the other hummus recipe had a far superior flavor and a creamier texture. Like a couple of other reviewers, I had to add more liquids to get a smoother, consistency, and the sesame oil flavor just wasn't a good substitute for the tahini.
Not everything that seems too good to be true is! This is awesome. Everyone at the Greek dinner party felt the same... and so easy! Next time I'll use a bit more sesame oil and try the other rater's suggestion with more cumin and lemon. It was just great as written, though! Thanks, Kim!