Roasted Garlic and Pesto Hummus using yogurt (Without Tahini)

I am not much of a "sweets" person. 95% of the time, if I am going to grab a snack, I'm going to go for something salty. I am totally a chip & dip type of gal. I love chips and salsa, potato chips with ranch or onion dip, nachos and cheese, pita chips and hummus, tortilla chips and artichoke dip.....you name it, and I will probably like it.

That's what brings me to making my own hummus. I like to experiment with different flavors, and you can definitely do that with this recipe.  I enjoy garlic and pine nut or roasted red pepper, but my favorite is pesto and garlic. That's what this recipe will be for. So grab your blender, some pita chips, and enjoy a homemade snack in 10 minutes or less! :)


Pre-heat your oven to 400 degrees (204 degrees celsius)

Makes approx 3 cups.

Ingredients:

1 15.5 oz can of Garbanzo Beans or Chick Peas (drained & liquid reserved)
4-5 Cloves of Garlic (roasted)
1 Tbsp Crushed or Minced Garlic

1 tsp ground Cumin

1 tsp Lemon Pepper Seasoning

1 tsp Salt (omit if you're not using low-sodium Garbanzo Beans)

1/2 cup Plain Yogurt or Plain Greek Yogurt

1 1/2 Tbsp Extra Virgin Olive Oil

2 Tbsp of Your Favorite Pesto (reserve 1 tbsp)

My mom makes these infused olive oils, and gives them to me as gifts. I use it in almost all my savory dishes! They are perfect for this recipe!

Directions:Crush your garlic cloves with the flat side of a kitchen knife. Place them on a baking sheet in a preheated oven for 5-7 minutes (or until golden brown)

Toss all of your ingredients into the blender- EXCEPT the liquid you reserved from the garbanzo beans and 1tbsp of the pesto.
Blend until smooth.
If it is too thick, slowly pour in some of the reserved liquid until you get your desired consistency.

Use the remaining 1 Tbsp of pesto to place n the middle of your hummus. Serve with your favorite pita chips, or as a dip for veggies. You can even use this as a spread on sandwiches or in your pita pockets! :)

Enjoy!

-Katie