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  • Writer's pictureVillage Dairy

Hummus dip


  • 2 large garlic cloves

  • 1 15-ounce can garbanzo beans (chickpeas), drained

  • 2 tablespoons of Village Natural yogurt

  • 2 tablespoons tahini (sesame seed paste)

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon ground cumin


  1. Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl.

  2. Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving. Enjoy!

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