Description
A quick and simple homemade hummus recipe using canned chickpeas, tahini, garlic, and Greek yogurt for a smooth and creamy dip with a fresh lemony twist.
Ingredients
Scale
Ingredients
- 1 x 400g can chickpeas, undrained
- 1 tbsp tahini paste
- 1 fat garlic clove, chopped
- 3 tbsp 0% fat Greek yogurt
- Good squeeze of lemon juice
Instructions
- Drain Chickpeas: Drain the chickpeas into a sieve placed over a bowl or jug, catching the liquid for later use.
- Blend Ingredients: Place the chickpeas, tahini, chopped garlic, and Greek yogurt into a food processor or blender. Whizz until the mixture is smooth.
- Adjust Consistency: Gradually add the chickpea liquid, one tablespoon at a time, blending after each addition until the hummus reaches a creamy and smooth consistency.
- Season and Finish: Scrape the hummus into a bowl, stir in a good squeeze of fresh lemon juice, and season to taste, mixing well before serving.
Notes
- Use the reserved chickpea liquid to adjust the hummus texture instead of water for better flavor and creaminess.
- For a nuttier flavor, lightly toast the tahini before adding it if desired.
- Add a pinch of salt or a drizzle of olive oil when serving for enhanced taste.
- Hummus can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
Keywords: hummus, easy hummus, Greek yogurt hummus, tahini dip, quick Middle Eastern dip
