Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Waistline Wednesday HUMMUS WITH SUN-DRIED TOMATOES


2 cups garbanzo beans (chick peas), canned 1/3 cup plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
1 teaspoon fresh garlic, crushed 

1 tablespoon extra virgin olive oil 

  1. 1  teaspoon fresh lemon juice 

    pinch sea salt 

    pinch cayenne pepper 

  2. 2  tablespoons sun-dried tomatoes, finely chopped 

  1. Rinse beans with water, then drain. In a food processor, add beans, yogurt, tahini, garlic, olive oil & lemon juice. Process until mixture reaches a smooth consistency. 

  2. Blend in sea salt & cayenne pepper to taste. Place in a serving dish & sprinkle sun-dried tomatoes on top. 

  3. Refrigerate for 2 hours. Serve with sliced raw vegetables or warm whole-wheat pita bread. 

    servings: 4 / prep time: 21⁄2 hours / cook time:  0

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