I love to tweak my original hummus recipe. Sometimes, I throw in roasted red peppers, other days some artichoke or olives. Today I was craving a little spice and of course cilantro. Enjoy this simple recipe from my kitchen to yours.
1 cup cooked garbanzo beans
2 tablespoons extra virgin olive oil
3 large tablespoons fat-free Greek yogurt
1-2 cloves garlic
2 tablespoons fresh cilantro chopped
5 tablespoons water
Juice of half a lemon (you can add more if you like it more sour)
1 heaping tablespoon tahini
Dash of paprika
Salt to taste
Red-hot pepper flakes to taste
The instructions really don't get easier than this. Just pop all the ingredients into a food processor and puree!
Drizzle with some olive oil and pepper flakes and serve with some toasty whole wheat pita or fresh baby carrots, celery and snap peas for dipping. Or better yet make a sandwich with your favorite bread, a thick spread of hummus and thinly sliced vine ripe tomatoes on top. Mom used to pack this tasty sandwich for my lunch in grade school and I loved it; I guess it's kind of like the Middle Eastern household version of PB&J, a simple and yummy go-to lunch.