Today’s recipe comes from one of my girlfriends who I’m pretty sure is my sister from another mother.
She’s a super-fit runner and a huge foodie, so I know I can trust her for healthy, yet delicious recipes.
When she told me that she perfected her hummus recipe by using Greek yogurt and fresh herbs, I knew I had to try it.
It is everything I like — creamy, light, fragrant, and just a little spicy – a fresh update to traditional hummus.
Whip up a batch of hummus and serve it as an appetizer, and then pack the leftovers into individual mini-tupperware dishes and tuck them into your lunch bag with some carrots, celery, or crackers. Such a yummy and filling mid-day snack!
Thanks again for tuning in and for all of your wonderful comments – I really appreciate all of the feedback and support! Have a wonderful weekend!
over and out,
peaches and cake
Fresh Herb Hummus
Adapted from Haley G.
- 2 cans chickpeas
- 3 cloves of garlic, peeled
- 2 lemons, juiced
- ΒΌ cup tahini
- ΒΌ cup fresh parsley
- 2 tablespoons fresh thyme
- ΒΌ cup olive oil
- Β½ cup plain Greek yogurt
- A few drops of hot sauce
- Salt and fresh ground pepper, to taste
- Water, as necessary
Combine all ingredients in a food processor and blend until smooth. Add water in tablespoon increments as necessary to achieve desired consistency. Season to taste.
