For the Hummus
1 (16-ounce) can reduced-sodium
2 cloves garlic
1/4 cup low-fat plain Greek yogurt
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, cauliflower, etc. for dipping.
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 coarsely 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.
By Milk Means More, Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This was printed in the February 5, 2017 - February 18, 2017 edition.