Hummus

I really like hummus, but I don't like buying it at the store. One reason is that it is so expensive. Another reason is that it's got so many unnecessary ingredients. It's a lot better fresh. You can dip anything into hummus. Tonight I dipped boiled shrimp. Sometimes I dip sliced cucumbers, sometimes carrot sticks. Radishes would be good too. Hmmm...I just thought about pepperoni crisps...gotta try that soon!

Hummus

2 - 16 ounce cans chickpeas, drained and rinsed
1/2 cup water
1/4 cup plus 2 tablespoons Dannon Plain Nonfat Yogurt
3 tablespoons plus 2 teaspoons fresh lemon juice

2 tablespoons olive oil

1 - 4.5 ounce can green chilies
1 large garlic clove, minced
2 teaspoons ground cumin
1 - 4 ounce jar sliced pimientos, drained
1/3 cup chopped fresh cilantro, optional (or parsley)

Add chickpeas, water, yogurt, olive oil, chilies, garlic, and cumin to a food processor. Blend until smooth. Add pimientos and pulse until they are coarsely chopped. Transfer hummus to a bowl and stir in the cilantro (or parsley). Season hummus with salt and pepper if desired. Cover and chill for a couple of hours for flavors to blend.

Pudding au Fromage

For some reason I really wanted to use a fancy French name for my Cheesecake Pudding! How do you like it? LOL! It's so fast and easy you won't believe it. Bob and I have a small bowl as dessert every night. And to make it even better...drum roll please...it's made of yogurt!

Cheesecake Pudding (or Pudding au Fromage, if you please!)

1 - 32 ounce Dannon Plain Nonfat Yogurt

2 small packages cheesecake pudding mix

Splenda Granular, to taste

Empty the yogurt into a bowl. Add the pudding mix and sweetener and whisk until well mixed and smooth. Spoon into a container and cover. Chill.