Lemon black olive hummus

Description

Traditional hummus includes tahini which is the paste that binds the hummus together. I’ve replaced it in this recipe with low-fat yogurt for a reduced-calorie yet still delicious hummus. However, if you prefer replace the yogurt with 2 Tbs of tahini and follow instructions below.

Ingredients

2 cn chickpeas (14 oz can, drained and rinsed)
1 clv garlic (peeled and crushed)
1 lemon (juice only)
4 T olive oil
1 oz olives (pitted, and a few more as garnish)
1 t paprika
1 oz yogurt (plain yogurt, low fat)

Instructions

  1. Place all prepared ingredients in a food processor and blend on high to make a thick paste. If the hummus is too thick add a little water or a little more yogurt.
  2. Transfer to a serving bowl and top with a handful of sliced olives and serve with pita triangles, vegetable crudités or use anyway you’d like!

Notes

Think outside the box when using hummus. It’s not only for dipping, it also makes a great vegetarian sandwich filler - add hummus and a few lettuce leaves and slices of tomatoes. It’s also a great filler for roasted peppers and delicious mixed with couscous. Hummus can also replace mayonnaise for those on an egg free diet.

Substitute yogurt with tahini paste (a paste made from sesame seed) and prepare the tahini hummes version for the strictest vegetarians - those who don't have dairy in their diet.

This lemon and black olive hummus is dairy free if made with tahini instead of yogurt. It can be used as egg free mayonnaise.

Yield
4 servings
Preparation time
15
Cooking time
0
Total time
15 minutes