This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.

sal

Gallery

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
24
Yield:
3 cups
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.

    Advertisement

Nutrition Facts

26 calories; protein 1.2g 2% DV; carbohydrates 5.2g 2% DV; fat 0.2g; cholesterol 0.1mg; sodium 155.6mg 6% DV. Full Nutrition
Advertisement

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2007
Delicious! So incredibly easy to make. The yogurt adds a nice little tang and as my boyfriend said makes it a bit lighter as well. We cut back on the lemon juice (I think the 1/2 cup thing is a typo). After we tasted it added some cumin and freshly ground black pepper but we could have left it alone according to the recipe. Will definitely make again - great for informal get-togethers with friends! Read More
(20)

Most helpful critical review

Rating: 1 stars
01/25/2004
I did this recipe exactly and it came out more like a hummus shake. Very watery. Read More
(71)
28 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 6
Rating: 1 stars
01/25/2004
I did this recipe exactly and it came out more like a hummus shake. Very watery. Read More
(71)
Rating: 1 stars
01/25/2004
This hummus was runny and bland. I like the idea of using yoghurt in a hummus recipe to give it an extra tang but I wouldn't use this one again. It just wasn't worth "tweaking" to try to get it right. Read More
(61)
Rating: 5 stars
03/25/2007
Delicious! So incredibly easy to make. The yogurt adds a nice little tang and as my boyfriend said makes it a bit lighter as well. We cut back on the lemon juice (I think the 1/2 cup thing is a typo). After we tasted it added some cumin and freshly ground black pepper but we could have left it alone according to the recipe. Will definitely make again - great for informal get-togethers with friends! Read More
(20)
Advertisement
Rating: 5 stars
03/17/2011
1/2 a cup of lemon juice? What? I used 2tbs and it was perfect and I also used only 2tbs greek yogurt. For me it was the perfect consistency. I always add a dash of curry cumin and cayenne to my hummus. I ate this with bagel crisps but of course hummus is good with raw veggies pita bread and as a sandwich spread in place of mayo. Read More
(12)
Rating: 4 stars
09/26/2008
yummy! I drained the yogurt in cofee filter so it would be thicker and added curry powder teaspoon of garlic 1 tablespoon lemon juice Read More
(11)
Rating: 3 stars
01/27/2007
I HELD BACK ON THE JUICE FROM THE BEANS &SEASONED WITH THE LEMON JUICE TO TASTE. I ALSO ADDED SOME TAHINI SIMPLY BECAUSE I LOVE IT. THE RECIPE CAME OUT GREAT AND NOT RUNNY. Read More
(10)
Advertisement
Rating: 1 stars
10/06/2008
My bad. I didn't read the reviews first. I had to add a whole extra can of chick peas to make this almost the consistency of regular hummus. Far too lemony as well. Will not be using this one again. Read More
(7)
Rating: 4 stars
08/20/2006
I liked this recipe as it is versitile. The problem with the original is too much lemon juice. It should only have 1 Tbsp or so. To mix things up I used kidney beans and lowfat silken tofu and chopped scallions can be added for extra flavor (mellow them by grilling them first). I've tried using strawberry banana yogurt as well for a sweeter dip. Read More
(7)
Rating: 5 stars
08/06/2009
PERFECT!!! Really simple so easy to customize. I read the reviews used lemon only to consistency drained yogurt overnight first. Doubled garlic and added a bit of coriander & cumin -- OMG to die for!!! This is the only hummus recipe i'll ever use! Can i give it 10 stars?? Read More
(7)
Advertisement