Yogurt Hummus Trio

Yogurt Hummus Trio

1 25 oz can (or 2 15 oz cans) garbanzo beans
1 cup low-fat Greek yogurt
1/4 cup tahini
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
Juice from 1 small lemon
Salt + pepper to taste

For the beet hummus: 1/3 cup grated raw beet, 1 teaspoon fresh thyme

For the herb hummus: 1/3 cup dill, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil

For the turmeric-pine nut hummus: 1 teaspoon ground turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil

  1. In a food processor or high-speed blender, process garbanzo beans, yogurt, tahini, olive oil, garlic, lemon juice, salt and pepper until smooth.
  2. For the beet-thyme hummus, add 1/3 cup grated raw beet and 1 teaspoon fresh thyme. Process until smooth.
  3. For the herb hummus, add 1/3 cup dill, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil. Process until smooth.
  4. For the turmeric-pine nut hummus, add 1 teaspoon turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil. Process until smooth.
  5. Serve with your favorite veggies and crackers. Enjoy!

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6 comments

Lisa Grover April 17, 2017 - 10:13 pm

I love to mix up my hummus – I have made a turmeric as well. Avocado or pea with broad bean it is amazing too.

Thanks for sharing

xo

Reply
alison wu April 19, 2017 - 3:13 am

Oooo! I’ll have to try those. Both sounds delish!

XO

Reply
shizu December 22, 2017 - 3:39 am

hi there! how long do these last?

Reply
Megan May 13, 2019 - 7:25 pm

Under the Herb recipe, you have 1/3 cup Full and 1/3 cup parsley, what is the Full?

Reply
alison wu May 13, 2019 - 8:24 pm

Oops! So sorry about that! It was supposed to say dill, but honestly you could use any fresh green herb you like here (cilantro or basil would work, too!)

XO

Reply
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