Recipe Corner: Lemon Yogurt Hummus


By Christine Vartanian 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

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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




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


  1. 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.


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


*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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