Yogurt adds creaminess and tang to this hummus recipe. It blends up quickly in the food processor, and you can add another kind of herb, such as dill or marjoram, if you prefer. Smoked paprika, found in specialty stores, adds a wonderful dimension to the hummus, but if you can't find smoked paprika, you can substitute regular paprika. Try serving this hummus recipe with homemade pita chips.
Prep Time: 10 minutes
Ingredients:
- 2 15-ounce cans chickpeas
- 2/3 cup low-fat plain yogurt (Greek-style)
- 1 clove garlic, grated on a Microplane grater
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried thyme
- 2 teaspoons extra virgin olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
Preparation:
- Place chickpeas, yogurt and garlic in the bowl of a food processor and process until creamy. Scrape down the sides occasionally to make sure everything gets pureed evenly.
- Add the lemon juice, dried thyme, olive oil, cumin, salt and cayenne pepper, pulse to combine. Taste the hummus and add more of any ingredient according to your preference.
- Hummus can be made in advance and stored for a day or two in a tightly sealed container in the refrigerator. To serve, spoon hummus into a bowl and sprinkle lightly with smoked or regular paprika. Serve with fresh vegetables or store-bought or homemade pita chips.
This hummus recipe makes 2 cups.
