A low calorie alternative to an old favourite! Using yogurt and lemon juice instead of oil in this recipe takes away the fat content that’s usually found in regular, store-bought hummus.

1 – 15 ounce can garbanzo beans or chick peas, rinsed and drained
1/4 cup plain fat-free yogurt
2 tablespoons toasted sesame seeds
2 cloves garlic, halved
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
Red, green and/or yellow sweet pepper wedge or assorted vegetable dippers from your free list

In a food processor bowl or blender container combine garbanzo beans or chick peas, yogurt, sesame seeds, garlic, lemon juice and ground red pepper.
Cover and process or blend until smooth.
Place in serving bowl. Cover and refrigerate at least 4 hours or up to 24 hours to blend flavors.
Serve with sweet pepper wedges and other vegetable dippers.

1/4 cup of hummus = 1 starch (group 5), 1/2 protein (group 6), 1/2 fat (group 7)

Courtesy of Dr. Bishop

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