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BackstoryThis 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.