It’s summer time and we look to eat light. My husband found a curried hummus recipe and he made it for the first time. It turned out quite good except he forgot to saute the garlic lightly so the raw garlic sting was a bit of a put off.

I am not a big fan of hummus as I don’t enjoy the sourness and the bitter after taste. So I was excited to try his version with a simple modification based on my tastes.

Curried Hummus made with Low-Fat Yogurt

If you are like me, who loves to eat healthy but does not stick to the norm’s of cooking, then I think you will enjoy my recipe. I decide to saute the onions and the spices along with the garlic to give it a more wholesome taste. I knocked the lime/lemon juice as the yogurt had the sourness. But like I said before, “Be creative, you know what you like and how you like it”.


  • 1 can 15oz  garbanzo beans/ chick peas
  • 1 tsp of xacuti spice mix
  • 1/2 medium onion chopped
  • 1/4 cup low-fat yogurt
  • 2 cloves of garlic
  • 2 tbsp of oil
  • Salt to taste



  • Heat oil in a pan. Add the onions. Saute for about 3-4 minutes till lightly translucent.
  • Next add the garlic and saute for 30 seconds. Finally add the xacuti spices and saute for a quick minute to cook off the spices rawness.
  • Take of heat and add the drained garbanzos / chickpea and mix it well. Add salt to season the beans.
  • Pour this mixture along with the yogurt in your grinder and puree it till a smooth paste.
Curry Hummus with Yogurt

Enjoy it with fresh-cut veggies, pita bread or along with a Baked Falafel wrap.


Keeps well for about a week in the refrigerator.