Lemon Yogurt Hummus by Christine Datian

Christine Datian’s Lemon Yogurt Hummus

Christine Datian has come to my rescue!

Little did she know, but I’ve been swamped this week
helping with an upcoming event at our church. In fact, I’ve been taking
reservations along with my side-kick, Linda Aginian, and it’s been keeping us
on our toes.

How did Chris rescue me? By providing me with her latest
recipe, Lemon Yogurt Hummus currently appearing in The Armenian Mirror-Spectator(pg. 15), to post for my readers.  
The recipe is quick, simple, and lip-smacking delicious!

I’ll be back in ‘The Kitchen’ soon!

Lemon Yogurt Hummus
by Christine Datian

1- 16 oz. can garbanzo beans, drained except for 1/4 cup of
the liquid (use this liquid)
1 1/2 cups plain white Greek yogurt (more to taste)
Juice of one large lemon (more lemon juice to taste)
Zest of 1/2 lemon
2 cloves garlic, mashed
2-3 tablespoons tahini
1/2 teaspoon kosher or sea salt and dash of black pepper
3-4 tablespoons olive oil (to taste)
1/2 teaspoon cayenne pepper or Aleppo pepper (more to
Fresh lemon wedges, olive oil, minced parsley, chopped
tomatoes, paprika and fresh mint as garnish

Place the ingredients, remaining liquid, and spices in a
blender, cover, and process until smooth.

Refrigerate until ready to serve.   Place hummus on a platter or in a bowl and
serve with sliced vegetables, cracker bread, pita bread, and pita chips.

Garnish with choice
of fresh lemon wedges, olive oil, parsley, chopped tomatoes, paprika and mint.

 Note: *This
hummus recipe may easily be doubled for more servings.

*Christine’s recipes have been published in the Fresno Bee,
Sunset and Cooking Light Magazines, and at http://thearmeniankitchen.com/

*For Christine’s recipes that have been published in Sunset
and Cooking Light Magazines, go to:
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