Garlicky Low-Fat Hummus
From the recipe box of travel writer Carole Terwilliger Meyers.
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 Greek 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
pinch 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 through tube, 1 tablespoon at a time, to thin.
Put in serving dish. Make indentation in hummus and fill with:
1 Tbl. olive oil
1 Tbl. toasted pine nuts or toasted sesame seeds
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)