Green Onion Hummus

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Green Onion Hummus

 

1 can chick peas, (garbanzo beans)

3 tbsp tahini

3 tbsp olive oil

Juice of 1 lemon

2 large cloves of garlic

1/4 to 1/2 cup plain, nonfat yogurt

1/2 to 1 tsp salt to taste

3 - 4 green onions, roughly chopped

Garnish: Diced green onion & kalamata olives

 

 

 

 

Puree the drained chickpeas, tahini, 2 tablespoons of the olive oil, lemon

juice, green onions, half of the yogurt and garlic in a food processor. Add more

yogurt if you want it creamier. Taste and season with the salt. Here is where I

might add more lemon juice or garlic if I feel the need. When it’s perfect,

transfer to a bowl. Drizzle the remaining olive oil over the hummus and garnish

with chopped green onions and sliced kalamata olives. Serve with warm pita bread

triangles.

 

Source: Je Mange la Ville

Formatted by Chupa Babi: 03.27.08

 

Below, is one such variation, lightened up a bit and with some crunchy green

onions in the supporting role. It incorporates a trick from a hummus recipe in

Mediterranean Light by Martha Rose Shulman — mainly cutting down on the olive

oil and tahini and adding a little plain non-fat yogurt in addition. Sure,

it’s not traditional but it works fairly well in lightening up the texture and

lessening the fat content a bit. Give it a try — it’s really good!

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