Kalamata-Garbanzo Hummus

Kalamata-Garbanzo Hummus Recipe
Photo: Oxmoor House
Tangy Greek yogurt and salty olives give this hummus a Mediterranean kick. Serve with gluten-free rice chips. Opa!

Yield:

7 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 77
Fat 4 g
Satfat 0.7 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 3.5 g
Carbohydrate 7.1 g
Fiber 1.4 g
Cholesterol 1 mg
Iron 0.4 mg
Sodium 132 mg
Calcium 33 mg

Ingredients

1 large garlic clove
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons fat-free milk
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
8 pitted kalamata olives
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
Chopped kalamata olives (optional)

Preparation

1. Drop garlic through food chute with food processor on; process until minced. Add yogurt and next 6 ingredients; pulse 10 to 12 times or until desired consistency. Garnish with chopped olives, if desired.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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