Roasted Garlic Hummus with Greek Yogurt


My daughter has a hummus addiction. She would have it for lunch, dinner and a snack in between if we allowed it. She’s five now and all this time we’ve never made it before. Crazy, right? If you’ve ever considered making it at home, I strongly recommend it. It’s quick, easy and tastes so much better when made with a little one you love. We’ve been enjoying this recipe with salty Kale Spinach chips, on sandwiches and as a late night snack with crispy raw veggies. Here’s what we mixed up:


2-4 cloves of garlic

2/3 cup Stonyfield Greek Yogurt

2 tbsp tahini

3 1/2 cups (one can) of garbanzo beans

salt + pepper to taste

extra virgin olive oil

sesame seeds (optional)



Meet Maya, a full-time hummus addict who loves to make her own healthy food.1. Preheat oven to 375 degrees. Place garlic cloves, olive oil and a sprinkle of salt and pepper onto a piece of tin foil. Wrap up into a tight, small pouch and roast for 45-60 minutes.

2. In a blender or food processor, mix beans, yogurt, garlic and tahini. For a thinner consistency add a teaspoon of water.

3. Add salt and pepper to taste.

4. Spoon into a bowl, then top with extra virgin olive oil and sesame seeds.

5. Plate with your favorite raw vegetable or chips.