Hummus is a middle eastern dish that is served as a classic dip. It is a combination of chickpeas, tahini paste(sesame seed paste) and olive oil with some flavorings! Sounds pretty simple right! And those of you who have had middle eastern food will probably agree with me if I say I can live off on hummus! It is actually quite healthy because chickpeas have a lot of protein. And the tahini and olive oil add all the good fats! Although i love having hummus when I eat out, I was not keen on trying it out at home because I know I won’t portion control! So just to ease out on the calories, going for a veggie hummus dip sounds better than a classic hummus dip!
One of my friends mentioned this amazing kale white bean hummus and suggested giving it a shot! And I must say I am hooked onto it. It has got the protein, the veggies and I left out the tahini and replaced a lot of the olive oil with Yogurt. So here is the no-tahini kale white bean hummus with yogurt recipe! Long name huh 🙂 Serve this along with some fresh veggies or baked pita chips for a filling snack.
- 1 15-ounce can of white beans
- 150 grams fresh Kale (I use a lot of veggies, but you can use as little as you want)
- 1/4 tsp cumin powder
- 1/4 tsp garlic powder or 2 cloves fresh garlic minced
- juice from half lemon (or to taste)
- salt to taste
- 1 tbsp greek yogurt (can replace with olive oil instead)
Preparation Time: 0 min
Cooking Time: 5 min
- Add everything to a food processor/blender and blend well!
- You can use spinach instead of kale. Or garbanzo beans instead of white beans. I have skipped using tahini. But you can add 1 tbsp of tahini instead of yogurt to make the dip creamy!