Hummus is one of my favourite snacks. It’s satisfying, delicious and simple to make at home. I’ll make a batch a few times per month, throwing in an unexpected ingredient like beets, roasted peppers or sweet potato in the mix. Today’s version came about by accident, on a day when I hit the bottom of the barrel of my tahini jar, an ingredient that is traditional to hummus and that lends its traditional savoury, sesame flavour. I decided to substitute with what I had on hand, some Greek yogurt, in an attempt to create a higher-protein version. The result? A creamy hummus that blends beautifully and is just as satisfying. 

Greek yogurt hummus

2018-10-19 08:26:23

Yields 2

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Prep Time

10 min

Prep Time

10 min

Ingredients

1. 1 (19oz) can chickpeas
2. 1/3 cup plain 2% m.f. Greek yogurt
3. 1 garlic clove
4. 1/2 teaspoon ground cumin
5. 2 tablespoons fresh lemon juice (from 1 lemon)
6. 2 tablespoons extra-virgin olive oil
7. 1/2 teaspoon sea salt

Instructions

1. Place the ingredients in a power blender and blend until combined. Serve with sliced cucumber, vegetables or pita.
2. Storage: Store in an airtight container in the refrigerator up to 3 days.

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