Creamy Hummus Recipe Made With Greek Yogurt
Hummus is one of my favorite things. Today I’m sharing my best hummus recipe with you along with a giveaway for a *big* box full of Late July Organic Tortilla Chips for dipping.
Hummus is one of my favorite things. And I’ve made my share of hummus recipes. 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.
Once I realized this, 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. 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 none of these created the rich and smooth hummus recipe I was looking for.
And then Stonyfield and Late July Organic teamed up and asked me to create a dip using yogurt that would be perfect as a dip for the organic and delicious Late July Chips. I bit into a multigrain sea salt chip and knew instantly that the dip had to be hummus. And then I realized that Greek yogurt was what my hummus recipe was missing.
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 recipe I’ve ever made, for sure.
And now, here’s my Creamy Hummus Recipe:
Oh, hang on, don’t forget to scroll down and enter to win free yogurt and a big box full of Late July Chips. You’re going to need that big box of chips to do some serious dipping once you try this recipe. For sure!
- 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)
- ½ cup Greek yogurt
- 1 Tbsp. water
- ½ 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.