Dip da-dip da-dip

So here is my new take on the classic Middle Eastern garbanzo bean paste. Technically it might not even really be hummus. We could call it a hummus-inspired dip. Whatever, it is lusciously yummy with pita chips, corn chips, carrot sticks, or even on some good bread with veggies for a healthy sandwich! This morning I had some on toast with roasted red bell peppers and it was the best breakfast I've had in months, no lie.

It is really mild in terms of the usual flavors of hummus which are garlic and often cumin, and there's no sesame flavor at all just because I did not have the gumption to track down tahini paste in Butte, Montana, this week. I substituted sunflower seeds, and I think they work great. The flavor is pumped up with tangy lemon juice and creamy yogurt. If you don't like this hummus there is probably no hummus you will like.

This makes a nice big batch - we had it for a dinner with roasted veggies and pita bread, and still have leftovers in the house.

Mild and Creamy Hummus with Sunflower Seeds

1 small clove garlic
3/4 tsp. cumin, more or less to taste
1/2 c. olive oil
1/2 c. fat free Greek yogurt
1/4 c. lemon juice (more or less to taste)
1/4 c. roasted, salted sunflower seeds (out of their shells, of course!), plus more for garnish
2 cans garbanzo beans (chickpeas), drained and rinsed

Whirl everything except the garbanzo beans in your blender until it's well pureed. (You don't want any funky chunks of garlic messing up someone's hummus experience.) Then add the chickpeas. You may need to use the pulse function of your blender, or turn it off every few seconds and take off the pitcher and shake it. A strong blender should be able to get it absolutely smooth. (I have a KitchenAid blender which is great; I think I got it for about $80 and it's been totally worth it!) If you have a food processor use that. Get it really creamy. It will be smooth and a very light beige color and super pretty. Put it in a bowl and sprinkle sunflower seeds on top to garnish.

Ana Montana