Friday, March 10, 2017

Lemon Yogurt Hummus by Christine Datian

Christine Datian's Lemon Yogurt Hummus

Christine Datian has come to my rescue!

Little did she know, but I’ve been swamped this week helping with an upcoming event at our church. In fact, I’ve been taking reservations along with my side-kick, Linda Aginian, and it’s been keeping us on our toes.

How did Chris rescue me? By providing me with her latest recipe, Lemon Yogurt Hummus currently appearing in The Armenian Mirror-Spectator(pg. 15), to post for my readers.  
The recipe is quick, simple, and lip-smacking delicious!

I'll be back in 'The Kitchen' soon!

Lemon Yogurt Hummus
by Christine Datian

1- 16 oz. can garbanzo beans, drained except for 1/4 cup of the liquid (use this liquid)
1 1/2 cups plain white Greek yogurt (more to taste)
Juice of one large lemon (more lemon juice to taste)
Zest of 1/2 lemon
2 cloves garlic, mashed
2-3 tablespoons tahini
1/2 teaspoon kosher or sea salt and dash of black pepper
3-4 tablespoons olive oil (to taste)
1/2 teaspoon cayenne pepper or Aleppo pepper (more to taste)
Fresh lemon wedges, olive oil, minced parsley, chopped tomatoes, paprika and fresh mint as garnish

Place the ingredients, remaining liquid, and spices in a blender, cover, and process until smooth.

Refrigerate until ready to serve.   Place hummus on a platter or in a bowl and serve with sliced vegetables, cracker bread, pita bread, and pita chips.

Garnish with choice of fresh lemon wedges, olive oil, parsley, chopped tomatoes, paprika and mint.

 Note: *This hummus recipe may easily be doubled for more servings.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <>

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