Healthy Hummus

Unlike traditional hummus, this version is low in fat. Cottage cheese stands in for the extra olive oil and gives the hummus a creamy texture and a dose of calcium and protein. My favorite way to eat this is spread over a toasted pocket-less pita then topped with crumbled feta cheese, toasted walnuts, cilantro and black pepper. This originally appeared in Cooking Light, but I’ve changed it over the years.

Healthy Hummus

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 drained beans and all remaining ingredients in food processor and process, scraping sides of bowl, until creamy and smooth.

Makes about 1 ½ cups of hummus.

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Comments

  1. says

    Anna! I had no idea you had done all of these awesome things! That’s fantastic!But mostly I’m very jealous that you got a picture with Tyler…. ;-)Can’t wait to read about more of you adventures!

  2. says

    Anna–wow, I knew about the Hollywood trip last year, but not all of the others. I am very impressed! Congratulations! OK, I didn’t even realize that was Tyler until I saw Alysha’s comment. Geez. Lucky you!

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