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Healthy Hummus Recipe: High-Protein Snack

[ 0 ] April 20, 2009 |

It’s a chilly, rainy day here in Toronto.  On days like these I crave comfort food.  Instead of reaching for something with empty calories though, I want a healthy but tasty snack.  Hummus fits the bill.  My recipe has an East Indian influence with the addition of coriander (instead of mint) and green chilies.  I also prefer roasting the garlic.  It becomes sweeter and loses most of its strong aftertaste and odor.

Hummus with Tahini and Yogurt


Yield:  Approx 2 cups


1 can chickpeas/garbanzo beans (rinsed, drained)

1/4 cup tahini (sesame paste)

2 tbsps lemon/lime juice

2 tbsps extra virgin olive oil (use cold-pressed for better flavor)

1/4 cup natural, unsweetened yogurt

4-6 cloves roasted garlic

1/4 cup fresh coriander or mint for a traditional taste (wash thoroughly)

1/2 green chili (or more if you can take the heat!)

1/2 tsp sea salt (or to taste)

1/2 tsp fresh ground pepper

1/2 tsp paprika

In a food processor, combine all ingredients except coriander.  Just before reaching the desired (smooth) consistency add the coriander and blend for another half-minute.  Give it a taste – you may wish to add more chili, lemon juice and/or yogurt.

Spoon hummus into serving dish, drizzle extra virgin olive oil on top and sprinkle with some coriander sprigs.

Hummus is excellent as a sandwich/wrap spread or simply served with tortilla/pita chips and crisp, raw vegetables such as red peppers, carrots or celery.  Have fun!

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Category: Recipes

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