​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!

Avocado Hummus
​TheSkinnyFork.com

The Skinny:
​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

Ingredients:
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

Directions:
​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.