This creamy hummus with Greek yogurt is a family-friendly twist on a classic garbanzo bean dip. It's perfect for snacks, lunches or as an appetizer.
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Why you will love this recipe
- Protein-packed - garbanzo beans, tahini, hemp seeds, and Greek yogurt are all high in protein.
- Versatile - hummus can be used in so many ways: for dipping, in salads or sandwiches, and even as a pasta sauce.
- Minimum prep time - takes about 10 minutes including cleaning time.
- Affordable - it is so much cheaper and healthier than store-bought hummus.
Ingredients notes
- Garbanzo beans: canned or home-cooked chickpeas as the main ingredient to make hummus. You can use regular or low sodium.
- Tahini: it adds smoothness and extra nutrients. Although raw sesame tahini is higher in nutrients, I prefer using roasted tahini. It has a richer flavor and a nuttier taste.
- Hemp seeds: I love the texture and flavor. You can easily skip them
- Greek yogurt: you will need a full or low-fat plain Greek yogurt.I t adds extra creaminess to the texture.
- Olive oil: quality extra virgin olive oil is very important.
- Lemon juice: fresh lemon juice for that citrusy and tangy taste. Skip the bottled lemon juice.
- Garlic: I used one fresh garlic clove. Add more for a stronger taste.
- Sea salt: Hummus does not need much salt, so add just a little bit at first and you can always add more if needed.
- Cumin: The classic spice for any hummus recipe.
How to make Greek yogurt hummus
Prepare Ingredients. Drain and rinse the chickpeas under cold water, reserving about 3 Tablespoons of aquafaba.
Note: For extra creamy hummus, simmer canned chickpeas in water for about 10 minutes, then gently peel off the skins. This step takes extra 20 minutes but makes a noticeable difference in texture.
Blend. Add all the ingredients to a food processor or a blender, besides the aquafaba. Blend for 40-60 seconds on medium-high speed, scraping down the sides if needed. If it is too thick, add one tablespoon of reserved aquafaba at a time. Once hummus is creamy and smooth, it's ready
Humus toppings ideas
- Drizzle with good quality olive oil.
- Sprinkle with chopped fresh herbs (parsley, dill, basil).
- Add sesame seeds or some extra hemp seeds for texture.
- Add a pinch red pepper flakes for a spicy kick.
- Top with kalamata olives, pickled beets, pine nuts, diced carrots, or sweet peppers.
Tips for success
- Peel the chickpeas for a creamier texture.
- Add a cube of ice to the food processor for a lighter, fluffier hummus.
- Use high-quality ingredients for best flavor.
What to serve with Greek yogurt hummus
- Dip: Serve with pita bread, chips, seed crackers, celery sticks, and baby carrots.
- Spread: Spread it on a slice of multigrain bread with some avocado slices. It is also perfect for making sandwiches and wraps.
- Pasta Sauce: Stir a few tablespoons into a hot pasta for an easy and creamy lunch or dinner. It makes surprisingly delicious pasta dish with added flavor and protein.
- Salad: Add a scoop to your favorite salad to boost the taste.
How to store the leftovers
- Refrigerating: Store the hummus in an airtight container for up to 3-4 days. For food safety, do not leave hummus at room temperature for longer than 2 hours.
- Freezing: Freezing hummus is not recommended, as it can affect its texture and taste. Instead, you can freeze cooked chickpeas and use them later. Simply thaw them and warm them up before blending
Other dips and spreads recipes
- Beet hummus: Vibrant and earthy hummus made with chickpeas and cooked beets.
- Pumpkin spice chickpeas hummus (sweet): Cozy and lightly sweet hummus with warm spices. Perfect for a light dessert or a snack.
- Chicken liver pate: Rich, savory and classic spread. Perfect for crackers or baguettes.
- Guacamole without onion: Creamy guacamole with fresh ingredient but made with no onions. Perfect if your family prefers milder taste.
📖 Recipe
Creamy Hummus With Greek Yogurt
This creamy hummus with Greek yogurt is a family-friendly twist on a classic dip. it is perfect as a dip, spread or stirred into pasta for a light meal. It is easy to make ahead and keep it in the fridge for a couple of days.
Equipment
- 1 Measuring Cup
- 1 set of measuring spoons
- 1 food processor
Ingredients
- 1 15 oz can low sodium chickpeas or 1½ cups home-cooked chickpeas
- 2-3 Tablespoons aquafaba or cold water if needed
- 5 Tablespoons Tahini
- 3 Tablespoons (optional) shelled hemp seeds
- 3 Tablespoons plain Greek yogurt
- 2 Tablespoons olive oil
- ¼ cup fresh lemon juice
- 1 garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Prep the chickpeas. Drain and rinse chickpeas, reserving 2-3 tablespoons of aquafaba. Juice the lemon using a citrus press or a fork.
- Juice the lemon. Use a citrus press or a fork to juice half of the lemon.
- Blend the ingredients. Add all ingredients into a food processor. Close the lid and process for about 40-60 seconds, scraping the sides as needed.
- Check the texture. If hummus it too thick, add reserved aquafaba or cold water, 1 tablespoon at a time. Blend again, until it is smooth, light and creamy.
- Serve hummus. Transfer to a serving bowl. Drizzle with olive oil and serve.
Notes
- Simmer canned beans for 10 minutes and peel off the skins for creamier texture.
- Use high quality ingredients.
- Store prepared hummus in the fridge for up to 3-4 days in an air tight container.
Nutrition
Calories: 229kcalCarbohydrates: 13.4gProtein: 8.8gFat: 15.9gSodium: 211.6mgFiber: 5.2gSugar: 0.8g
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