Creamy Hummus With Greek Yogurt

Hummus is one of my favorite things and I love it even more when it’s made with Greek yogurt.

Hummus is one of my favorite things. And I’ve made my share of hummus, even with roasted beets. What I’ve come to realize is that I’m not a huge tahini fan. Sorry, I’m just not. Somehow I like hummus better without it.

White bowl with light, creamy hummus next to scattered tortilla chips.

Tahini Substitute For Hummus

Once I realized that I didn’t love the tahini part, I decided to find another way to achieve that layer of creaminess that whipped tahini adds to a delicious hummus recipe. I tried adding extra olive oil. Then I tried a touch of cream. I even tried popping all the chickpeas out of their skins, which is supposed to make hummus smoother, but it mostly just added time to the process.

But none of these created the rich and smooth hummus that I was looking for. And then I realized that Greek yogurt was what my hummus was missing. I love using Greek yogurt to add a light creaminess to recipes, like in my Greek Yogurt Alfredo Sauce.

Since coming up with this hummus recipe I’ve made several batches and have eaten them all. I even ate some for breakfast one day! It’s really that good. Creamy, fresh, garlicky – the best hummus I’ve ever made, for sure.

How To Make Hummus With Greek Yogurt

If you’ve never made your own hummus before, don’t worry. It’s super simple!

Gather your ingredients – we’re using chickpeas, garlic, Greek yogurt, some water, and a little salt and lemon juice. All of these get added to a food processor and blended until smooth. That’s it.

You can add a little more water or Greek yogurt to get to the consistency you like, if needed. The recipe below just calls for one clove of garlic, but if you’re a garlic lover feel free to add more. Yum!


Creamy Hummus Made With Greek Yogurt

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Cuisine: Middle Eastern


Yields 1 and 1/4 cups of hummus.


  • 1 clove garlic*
  • 116oz. can low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
  • 1/2 cup Greek yogurt
  • 1 Tbsp. water
  • 1/2 tsp. salt
  • 1 tsp. lemon juice


  1. Put all ingredients in a blender or food processor.
  2. Pulse to get it going and then blend until smooth.


*I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra. 

Creamy Hummus With Greek Yogurt

32 responses to “Creamy Hummus With Greek Yogurt”

  1. Chuck says:

    We’ll put ina few carrots, banana peppers, sometimes jalapenos 

  2. Dandi D says:

    My favorite things to put in hummus are roasted garlic and roasted red peppers.

  3. Kseny says:

    Excuse me, I’m not sure that you can answer me but it’s really important to me. How long does this hummus lasts? I mean I made it day before yesterday and stored in refrigerator now I am wondering if it spoiled, how can I know are they ok? Smell well but taste little bit sour. Can I it eat it or not???

    • Christine Pittman says:

      It should be good until the best before date on your container of Greek yogurt. Note that Greek yogurt has a sour taste so that could be what you’re tasting. However, if you’re not sure, my advice is to throw it out and not to eat it.

  4. Sarah R says:

    sounds awesome. I love Greek yogurt and I love hummus!

  5. […] Greek Yogurt Hummus | Cook The Story […]

  6. Shell says:

    I made this with 2 cloves and yikes! It almost has a spice to it form the overload of garlic. I’m sure it’s good for me so I’m going to still eat it. I’ll defi make it again with just one clove!

  7. […] hummus recipe is super creamy because it uses Greek […]

  8. […] Number 14: Creamy Greek Yogurt Hummus […]

  9. Patricia says:

    We always use Greek Yogurt for anything that calls for yogurt and we add smoked paprika and cumin and cilantro to our hummus – no tahini…

    • Christine Pittman says:

      Hi Patricia, Your hummus sounds fantastic! I love smoked paprika but have never added it to hummus. I’m going to try that next time. Have a great day! -Christine

  10. Nancy says:

    Yum. I can’t wait to try those flavors!!!

  11. Jamie says:

    I LOVE dill pickle dip!

  12. Rust says:

    I like cumin in hummus also.

  13. Rust says:

    I have to say avocado – is that a fruit? :)

  14. Heather says:

    My favorite fruit dip is marshmallow fluff mixed with cream cheese. Heaven on Earth!!

  15. Barbara Bradford says:

    My grandchildren love the tang of yogurt, so I simply dehydrate fruits and then use my blender to make fruit powders. They love to mix their own dips by adding a bit of strawberry , banana or peach powder or they just have fun and mix different powders. Some of their dips are quite creative but when they finish lots of tasting they dip their apple slices in. (One note: Kiwi powder does not taste anything like fresh Kiwi)

  16. Pam Gurganus says:

    My favorite fruit dip is a combination of cream cheese, powdered sugar and whipped cream!

  17. […] Read the original here: Creamy Hummus Recipe Made with Greek Yogurt – Cook the Story […]

  18. Acker says:

    Two of my favorites; stony field yogurt and late July chips. Healthy snacking!

  19. itzia says:

    fresh fruit and yogurt.

  20. Skye says:

    Hummus is one of my favorite foods. I’ve already made it twice this week! I put roasted acorn squash in one recipe and it was so yummy! Can’t wait to try it with greek yogurt. Thanks for the opportunity to win. The chips look awesome!
    And as far as a fruit dip goes does chocolate count?

  21. MaryB says:

    Hmmm, favorite fruit dip? I’m not sure since I don’t usually use dip with fruit. LOVE hummus and can’t wait to try this version made with my favorite Greek yogurt.

  22. Nicole k. says:

    I’ve never made hummus before, but my 9 year old loves it , so I’d like to try to make my own soon :)

  23. Liz says:

    Greek yogurt–what a great idea! I don’t mind tahini, but I usually leave out lemon juice. I like to add a dash of cayenne, red pepper flakes, and cumin. And I use a couple cloves of elephant garlic instead of regular garlic. Now I’ll give the yogurt a try. Thanks for sharing!

  24. AHHH-MAZING recipe, Christine! I’m happily munching on Mild Green Mojo chips as I type this comment. SO delicious, but the Stonyfield yogurt is the key to my current state of happiness :)

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