Hummus makes for a great healthy snack and a nice appetizer when you have people over. I love this particular recipe. The yogurt adds some calcium and additional protein and makes for an extra creamy dip. You can easily modify this recipe by adding more garlic or even some roasted red peppers.
- 1 can (15 oz size) garbanzo beans (chickpeas), drained and rinsed
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 garlic clove, grated fine
- 1 tsp ground cumin
- 1/4 tsp salt, to taste
- 1/8 tsp black pepper
- 1/8 tsp cayenne
- 1/4 cup nonfat plain yogurt (more if needed for desired consistency)
- 1/4 cup chopped fresh parsley
Get out your food processor or blender and put in all the ingredients EXCEPT the yogurt and parsley. Pulse until as smooth as you like.
Add the 1/4 cup yogurt and pulse until blended and smooth. (Add as much yogurt as you want to get the texture you like.)
Spoon out into a bowl, add parsley, stir well, adjust for seasonings and serve immediately as a dip, a sandwich spread, or in a salad.
Refrigerate any leftovers.
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This is a festive appetizer spread perfect for Memorial Day or Fourth of July. The colors are patriotic and the flavors are delicious! This spread can be served with hearty crackers or crusty breads. Dried strawberries can be used in place of dried cranberries if you prefer.
- 1/4 C dried cranberries
- 1/4 C dried blueberries
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (6 oz.) pkg. blue cheese, crumbed
- 2 green onions, chopped
- 1 garlic clove, minced
- 1/2 C of pecans, coarsely chopped
Put the dried berries into a large mixing bowl.
Pour enough boiling water over the berries to just cover.
Allow the berries to stand in the water for 1 minute.
Drain well and set the berries aside.
Place the cream cheese and blue cheese together in a mixing bowl.
Beat with an electric mixer on medium speed until almost smooth.
Stir in the berries, onions and garlic with a rubber spatula until well combined.
Cover the bowl well and refrigerate at least 4 hours.
Fold in the pecans just before serving.
Makes 16 servings