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This is my rendition of an old Cooking Light recipe. I love hummus and this version is a bit healthier than the rest because cottage cheese stands in for some of the Tahini. This is how I make the recipe, but feel free to jazz it up with other spices.

I spread this over pita bread and top it with feta, toasted walnuts and cilantro. It's so good!


  • 1 (15 oz) can garbanzo beans, drained
  • 1 clove garlic
  • 2 tablespoons tahini
  • 1/2 cup cottage cheese, low fat
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin


  • Place all remaining ingredients in food processor and process, scraping sides of bowl, until creamy and smooth.
  • Makes about 1 ½ cups of hummus.

Categories: Appetizer  Dip  Low Calorie  Low Fat 
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