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.
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!
Yields 1 and 1/4 cups of hummus.
- 1 clove garlic*
- 1–16oz. 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
- Put all ingredients in a blender or food processor.
- 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.