Low-Fat Creamy Garlic Hummus
Hummus, made from chickpeas, is an excellent source of folate and soluble fiber. Plus it tastes great! Serve with breadsticks, pita chips, or crackers.
Serves: 8Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy
- 1 cup plain low-fat yogurt
- 1 head garlic
- 3 Tbsp. olive oil, divided
- ⅛ tsp. salt
- 2 Tbsp. plus 1 tsp. lemon juice, divided
- 1 can (15 oz.) no-salt chickpeas
- ¼ cup tahini
- 1 tsp. dried thyme
- Line a strainer with cheesecloth or a coffee filter. Place the strainer in a large bowl add the yogurt. Cover and refrigerate overnight.
- Meanwhile, preheat oven to 400°F. Peel off some of the outer skins from the garlic head, leaving the head whole. Cut off the top½" of the garlic head; discard top. Place on a square of heavy-duty aluminum foil, cut side up. Drizzle with 2 teaspoons olive oil, making sure the oil runs into the cloves. Sprinkle with salt and 1 teaspoon lemon juice.
- Wrap garlic in the foil, covering completely. Place on a baking sheet and roast for 40–50 minutes or until garlic is very soft and golden brown. Let cool for 15 minutes.
- Remove garlic from the papery skins and place in blender or food processor. Add thickened yogurt (discard liquid), chickpeas, 2 tablespoons lemon juice, and tahini.
- Blend or process until smooth. Place in serving bowl and drizzle with remaining olive oil and thyme.