Tonight's recipe is less about the delicious grilled chicken & broccoli I made yesterday & much more about my favorite dip: hummus!
The basis for this recipe came from Joy Bauer's book Slim & Scrumptious. Love her book, there are a lot of great alternatives!
Serves 2-4 (depending on how much you love hummus)
1 can garbanzo beans/chickpeas, rinsed & drained
juice of 2 lemons
1/2 + plain yogurt
1 tablespoon minced garlic
1/8 - 1/4 cup olive oil
1/2 teaspoon salt
Add the yogurt, garlic, lemon juice, salt & garbanzo beans to a blender or food processor. Blend until smooth, scraping down the sides with a spatula. Slowly pour in the olive oil while blending. Transfer to a bowl & enjoy with whole wheat pitas, carrot & celery sticks, or substitute for mayo on your sandwich.
Sometimes the yogurt takes a little more or less yogurt to get a good, smooth consistency. Add more as necessary. Use more or less olive oil depending on just how low-calorie you'd like your hummus.
The super but not so secret ingredient to hummus is tahini sauce -- a paste made from sesame seeds. It happens to be higher in calories, which prompts the yogurt substitute. It does, however, make a big difference on flavor. You can use it sparingly along with the yogurt if you like. Tahini is so good its hard to pass up!