Penzey's Turkish Hummus (low fat version)



1. Drain the Garbanzo Beans.: If using low sodium garbanzo beans, save the liquid from one can and use in place of the water in this recipe. Drain and rinse the garbanzo beans and place them in the food processor.
2. Add the lemon juice, garlic-stuffed olives, Turkish Seasoning and smoked paprika to the food processor bowl.
3. Pulse the food processor a few times to mix the ingredients. Use a spatula to scrape down the sides.
4. Add about 1/4 cup of the garbanzo bean liquid or water to the mixture and turn on the food processor. Continue adding liquid a little at a time until the hummus reaches the consistency you like and is smooth and creamy. I usually end up adding about 1/2 the liquid from one can of beans and I like my hummus pretty thick.


Cut the recipe in half if you have a 3 cup food processor.
John and I bought some "double stuffed" olives that are stuffed with garlic and jalapeño at Costco. These are great in the hummus and do not make it any hotter.

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