Have you ever made something at home that turned out so amazing you had tears in your eyes? Like, it's so unbelievable that you had to take a moment of silence just to absorb the awesomeness of the dish? Yes, that happened to me when I made this Hummus recipe. Initially I was skeptical, since it omits one of the most important ingredients from the traditional Hummus, the Tahini. Instead of that we add in Greek Yogurt to make this supremely creamy, light, yet delicious portion of Hummus that contains just over half of the calories as compared to the traditional version (173 v/s 280) and that is very good news for Hummus binge eaters like yours truly.
Once you have your Garbanzo beans ready, all it takes is less than 5 minutes. Serve it with freshly cut sticks of Zucchini and Carrots instead of the regular Pita, a SLITE change that will make you love your healthy eating spree even more!
Ranch Style Hummus
Serves 4
Takes 5 minutes (plus cooking time for the Garbanzo beans, if any)
Recipe credit: adapted from bodybuilding.com
Ingredients:
1 can of Garbanzo Beans aka Chickpeas. (I soaked 1.5 cup overnight and cooked them in the pressure cooker for 4 whistles).
6 cloves of Garlic
Tata Salt Lite, to taste
Juice of 1 Lemon. I used a Meyer lemon, so I used half.
1/2 cup Greek Yogurt
1/2 Cup (or more) good quality Extra Virgin Olive Oil.
Paprika, for garnish.
Method:
In a food processor, throw in all the ingredients except Extra Virgin Olive Oil and Paprika. Process till smooth. Then drizzle Olive Oil until you have a uniform, creamy consistency. I like my hummus a little runny so I adjusted accordingly. Taste and check if salt is okay.
Transfer to a serving bowl and make a well in the middle, fill her up with EVOO, and sprinkle with Paprika. Serve with Pita, Lavash, Vegetables, or if you're hummus crazy like me, eat it as is, by the spoonful!
I know you guys will try this one, waiting for feedback!