Creamy Hummus Recipe Made With Greek Yogurt

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From Christine, Clean Plate Club

Cook the Story

I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra.
1
and ¼ cups of hummus

Ingredients

1 clv garlic
1-16oz cn low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
1/2 c Stonyfield Greek Plain Yogurt
1 T water
1/2 t salt
1 t lemon juice
Nutrition Information: 

Preparation:

Step 1

Put all ingredients in a blender or food processor. Pulse to get it going and then blend until smooth.

Ingredients

1 clv garlic
1-16oz cn low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
1/2 c Stonyfield Greek Plain Yogurt
1 T water
1/2 t salt
1 t lemon juice
Nutrition Information: 

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