One of my favorite healthy snacks is homemade hummus with veggies. It’s so easy to whip up in the food processor and you can make so many variations of it. It makes a great snack, but you can also use it as a spread on a sandwich if you want. By making your own hummus dip, you also get to control the quality of ingredients, which is always a good thing!
Traditional hummus is made with tahini, but that’s not something I keep on hand. I think I’ve only made hummus with it one time, and ended up throwing out an almost full jar after it sat in my fridge forever. In my recipe, the yogurt takes the place of the tahini and adds a nice bit of tang. It’s also much lower in fat than tahini, even with using full-fat yogurt!
The jalapeños add a touch of heat to the dip. You can adjust the amount of jalapeño slices to suit your own heat level preference. I used some of my own homemade Pickled Jalapeños to make mine.
My husband really liked this Zesty Jalapeño Yogurt Hummus Dip, too. It’s a good thing since I had to make it twice in one week because I had to reshoot my photos. Ha!
- 1 (14.5 oz) can of garbanzo beans (chickpeas), drained and rinsed
- 1/4 cup plain whole milk yogurt
- 1 tbsp fresh lemon juice , or to taste
- 5-8 pickled jalapeño slices , depending on size and heat level preference
- 1/2 tsp fine sea salt or salt to taste
- 2 tbsp coarsely chopped fresh chives
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1 tsp dried parsley flakes
In the bowl of a food processor, pulse together the beans, yogurt, lemon juice, jalapeños, chives, spices and sea salt until smooth, scraping down the sides of the bowl as needed. Cover and refrigerate for at least a couple of hours to let flavors marry, then serve with fresh veggies or pita chips.