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.