Low Fat Greek Hummus

Kim Boyle's Note:

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

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 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

Directions:

1. Add all ingredients together in food processor.
2. Process until smooth.
3. Serve as a dip for vegetables or as a filling for gyros.
4. For gyros, toppings may include lettuce, tomato, cucumber, red onion, radishes, parsley, olives or feta cheese.

Reviews

[lizeroo]

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!

[Kitchenette]

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.

[Tia Mouse]

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!