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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