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.
{ 6 comments… read them below or add one }
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!
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!
I saw the article last and have been reading your blog since then. Congratulations!
Anna – I’m more and more impressed every day! What a great article!
Very impressive!Amy
That was a great write-up, Anna!!