Acute How-To: Low Fat Hummus

I realize that in general hummus is a really healthy food… but I discovered a way to make it even healthier and lower in fat.

Rather than using the traditional ingredient tahini, I tried fat free Greek yogurt.  Using Greek yogurt resulted in a super creamy and delicious hummus.

I used spinach and artichoke in this recipe, but you can use any of your favorite veggies and herbs.  Or, just do a traditional humus recipe with a little garlic and lemon juice.


  • 1 can (about 14 oz) of garbanzo beans, rinsed and drained
  • 1/3 cup non-fat plain Greek yogurt
  • the juice from one lemon
  • 1/2 teaspoon garlic powder (or 1 small garlic clove)
  • 3/4 cup frozen shopped spinach that has been defrosted (or 2 cups fresh)
  • 1 cup artichoke hearts (frozen or canned…just avoid the kind packed in oil)
  • a handful of fresh flat leaf parsley
  • 1 teaspoon of salt and some black pepper

Just add everything to a food processor or powerful blender and whirl away!  I ate mine with fresh pita bread and carrot sticks.

Store leftover hummus in an airtight container in the refrigerator for about 3-4 days.


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