Hummus with Yogurt and Lemon


  • 2 large garlic cloves
  • 1 15oz. can garbanzo beans (chickpeas), drained
  • 2 T. Brown Cow plain Non Fat yogurt
  • 2 T. tahini (sesame seed paste)
  • 2 T. fresh lemon juice
  • 1 tsp. ground cumin


Mince garlic in processor. Add remaining ingredients. Blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl.(Cover and refrigerate.) Can be prepared 3 days ahead. Bring to room temperature before serving. Makes 1-1/2 cups.

The dip is great with fresh vegetables or toasted pita bread wedges.

Bon Appétit (August 1997)

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