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Fatfree Hummus

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  • 1 1/2 c Garbanzo beans(homecooked or canned)drained
  • 2 ts Garlic salt
  • 2 tb Fat free sour cream or ff plain yogurt


Place all ingredients in blender or food processor and process until smooth. Refrigerate for a few hours before serving to allow flavors to blend.
Note: I used dried garbanzos, soaked over night and cooked in the pressure cooker at 15lbs. for 12 minutes and released the pressure naturally. I cooked the entire 16oz package and then froze the remainder in 2-- 1 quart freezer bags for more hummus later. Posted to fatfree digest V97 #047 by on Apr 04, 1997