For the Hummus
- 1 (16-ounce) can reduced-sodium garbanzo beans
- 2 cloves garlic
- 1/4 cup yogurt, low-fat, plain Greek
- 1 teaspoon kosher salt
- 1/8 teaspoon ground cayenne pepper
- 2 small lemons
- 1/8 teaspoon smoked paprika, optional
- 1/2 tablespoon good quality, extra virgin olive oil, optional
- 1 teaspoon chopped fresh parsley, optional
- Whole wheat pita bread, cut into wedges
- Freshly cut carrots, sweet bell peppers, cucumbers, radishes, blanched broccoli or cauliflower, for dipping
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Place the garbanzo beans into a small colander set in a sink. Rinse the beans with cold water to remove the brine liquid from the can; set aside to drain.
While the beans are draining, peel the garlic cloves and roughly chop. Slice the lemons in half width-wise. Squeeze the lemons over a small mesh strainer set over a liquid measuring cup to catch the seeds as the lemons are juiced.
Place the garbanzo beans, chopped garlic, plain Greek yogurt, salt, and cayenne pepper into the work bowl of a food processor or heavy duty blender. Pulse the mixture until coarsely chopped. With the food processor running, slowly pour the lemon juice through the feed tube. Continue to run the food processor, pausing to scrape down the sides of the bowl as needed, until the hummus is smooth and creamy.
For best flavor, refrigerate hummus for about an hour to chill through. If desired, drizzle chilled hummus with a touch of good olive oil, and sprinkle with freshly chopped parsley. Serve Skinny Hummus alongside whole wheat pita wedges and freshly cut vegetables for dipping, or smeared on bread as a tasty sandwich spread.