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.
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.