Recipe Corner: Lemon Mint Hummus


imagesBy Christine Vartanian Datian

Lemon Mint Hummus

Place the following ingredients in a blender, cover, and process until the mixture is smooth; place in a bowl, drizzle with olive oil and garnish.  Top with roasted pine nuts, if desired.


1 16-oz. can garbanzo beans, drained except for about 1/4 cup of the liquid (use this liquid)

1 1/2 cups plain white or Greek yoghurt

Get the Mirror in your inbox:

Juice of one large lemon (to taste)

2 medium cloves garlic, mashed

3 tablespoons olive oil (to taste)

2-3 tablespoons tahini

1 tablespoon fresh mint, chopped

1/2 teaspoon lemon zest, minced

1/2 teaspoon Kosher or sea salt


Garnish with choice of olive oil, chopped mint, parsley, Aleppo pepper, paprika, and top with roasted pine nuts.  Serve with assorted fresh vegetables, Armenian cracker bread, pita bread, flat bread, and pita chips.


*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:


Get the Mirror-Spectator Weekly in your inbox: