Skinny Hummus is nice and creamy with a nice bite of garlic. Low fat Greek yogurt cuts down on the extra calories found in traditional recipes.
This post is sponsored by Milk Means More – The United Dairy Industry of Michigan. All opinions are my own.
Hey, y’all! How’s Fall? Yes, I’ve been keeping that goofy little rhyme in my back pocket for as occasion such at this one. We won’t even get started on why a good Northern girl like me has said y’all her entire life, ‘mkay? It’s FALL, y’all! I absolutely adore the Fall season. September in Northern Michigan is gloriously warm with a hint of a breeze to keep the weather from being hot. The nights are cool enough that the leaves on the trees are beginning to contemplate a change from vibrant greens to their seasonally warm hues of red, orange, and yellow.
Peek-a-Book colors as seen on my walk this morning.
September is when we transition from the spontaneity of summer to structured school days punctuated evenings spent on the soccer pitch. September is usually a month of acclimating to the new groove of activity that will carry us through the school year. A groove that signals the end of our days noshing on random healthy bits of food all day before tucking into a casual dinner on the grill like chicken gyros or a simple steak salad with chive yogurt dressing. With two boys playing soccer and me coaching a team, the September schedule requires planning. Such easy slow cooker meals as apple cinnamon steel cut oats for breakfast and chicken andouille beans and rice for supper are the norm.
As far as lunches go, Sons 2-4 prefer to eat soy butter and honey sandwiches. Every. Day. They’re on a kick that just won’t quit. I just can’t with the boring sandwiches every day. I crave proper adult food but lack the time and energy with which to make it. I’ll be honest, most days my lunch consists of vanilla yogurt with a hefty handful of nut free granola on top because that’s about all I can think of to throw together to eat while still buzzing around the house trying to get it all done.
However, with hours of soccer looming on the horizon, Son #1 and I both need more than a light snack for lunch if we’re hoping to survive practice in the evenings. The real conundrum is not so much what to eat, but rather what is filling enough to stick but not so heavy that we might feel as if lunch might (ahem!) make a repeat appearance as we’re running on the field.
Skinny Hummus is nice and creamy with a healthy bite of garlic. Low fat Greek yogurt reduces the extra calories found in traditional recipes so it isn’t heavy or cloying. I’ve taken to whipping up a batch of Skinny Hummus on Sunday night. Then I slice a slew of fresh vegetables to have ready in the refrigerator for dipping. Add a handful of Triscuits to a pile of veggie sticks for dipping, and boom! Skinny Hummus is a healthy, filling lunch that I can feel good about eating. If I’m feeling sassy, I’ll spread a layer of Skinny Hummus between slices of whole wheat English muffin bread and a layer of thinly sliced vegetables. My boys call that my “girly” sandwich. They call anything the least bit colorful or flavorful “girly” food.
Boys are weird.
I’ll have you know that after making their boring o’ soy butter and honey sandwiches, every last one of those boys gazed longingly at my Skinny Hummus. In fact, Son #1 caught each of his brothers walking by with a favorite vegetable in their hands, casually running it through the Skinny Hummus on the way to their seats at the table. Being the oldest child, he considered it his duty to call them out on it. “You had your chance for real food, but you wanted Your Usual so go on and eat it. Leave the good stuff for mom and me!” Ah, brothers! Fight about eating Skinny Hummus with veggies all you want. I’ll make more.
Print the Recipe!
Kirsten Kubert
Yields 10 Servings
Serves 1.5 Tablespoons
Skinny Hummus is nice and creamy with a healthy bite of garlic—low fat Greek yogurt cuts down on the extra calories found in traditional recipes.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- For the Hummus:
- 1 (16 oz.) can reduced sodium garbanzo beans (chick peas)
- 2 cloves garlic
- ¼ C. low fat plain Greek style yogurt
- 1 tsp. kosher salt
- 1/8 tsp. ground cayenne pepper
- ¼ C. freshly squeezed lemon juice (2 small lemons)
- For Serving:
- 1/8 tsp. smoked paprika, optional
- ½ Tbs. good quality extra virgin olive oil, optional
- 1 tsp. chopped fresh parsley, optional
- Whole Wheat Pita Bread, cut into wedges
- Freshly cut carrots, sweet bell peppers, cucumbers, radishes, blanched broccoli, cauliflower, etc. for dipping.
Instructions
- Place the garbanzo beans into a small colander set in a sink. Rinse the beans with cold water to remove the brine liquid from the can; set aside to drain.
- While the beans are draining, peel the garlic cloves and roughly chop. Slice the lemons in half widthwise. Squeeze the lemons over a small mesh strainer set over a liquid measuring cup to catch the seeds as the lemons are juiced.
- Place the garbanzo beans, chopped garlic, plain Greek yogurt, salt, and cayenne pepper into the work bowl of a food processor or heavy duty blender. Pulse the mixture until coarsely chopped. With the food processor running, slowly pour the lemon juice through the feed tube. Continue to run the food processor, pausing to scrape down the sides of the bowl as needed, until the hummus is smooth and creamy.
- For best flavor, refrigerate hummus for about an hour to chill through. If desired, drizzle chilled hummus with a touch of good olive oil, and sprinkle with freshly chopped parsley. Serve Skinny Hummus alongside whole wheat pita wedges and freshly cut vegetables for dipping, or smeared on bread as a tasty sandwich spread.
Try a few of these skinny dips at your next party!
Light Pumpkin Queso Phyllo Bites by Cookin’ Canuck
Skinny Greek Seven Layer Dip by Well Plated
Crockpot Skinny Parmesan Spinach Dip by The Cookie Rookie
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