I love hummus and i've been toying with a few different flavors lately, all of which include greek yogurt instead of tahini.
I don't have anything bad to say about tahini. I just don't have it on hand for whatever reason.
What better substitute than my good old friend greek yogurt!
I made this particular version just yesterday for my mother and I as sort of a snacky lunch.
As per the usual, when I mentioned to my mom what I was making and that I was in fact not using tahini, she immediately began to question me. "Hummus isn't hummus without tahini!"
Alright, alright. Just take a few bites.
She loved it.
This is actually remarkably similar to guacamole - just a bit lighter!
I think next time that I may add in some diced tomatoes or maybe even a jalapeño!
Servings: 4 • Size: 1/4 C. • Calories: 166.2 • Fat: 6.1 g • Carb: 22.2 g • Fiber: 5.6 g • Protein: 7.9 g • Sugar: 0.9 g • Sodium: 305.9 mg
1 Can Chick Peas (Garbanzo Beans), Drained & Rinsed
1/2 C. Avocado
1/4 C. Fat Free Plain Greek Yogurt
4 Tbsp. Lemon Juice
4 Tbsp. Water
1-2 Cloves Garlic
1/2 Tsp. Salt
1/2 Tsp. Cumin
1/8 Tsp. Cayenne
Toss all the ingredients into a blender or food processor until smooth to your preferred consistency.
Serve right away or chill in an airtight container.
Goes great with pretzels, pita crisps, raw veggies, etc!
Store leftovers (yeah right!) in an airtight container in the fridge for up to 7 days.