My basic Yogurt Hummus recipe* is as follows {You may wish to double this recipe]

  • 1 cup dried chick-peas [purchase Healthy Home Market/Earth Fare/Fresh Market
  • put chick-peas in a bowl w/ plenty of cold water to soak overnight
  • in morning, drain chick-peas & cover w/ fresh salted [ to taste] water in a saucepan. Bring to the boil for 10 minutes…reduce heat and simmer gently for 1 1/2 to 2 hours, until soft, then drain, but reserve about 1/2 cup of cooking liquid.
  • run some cold water over chickpeas, then scoop them up by the handful and pick off the loose skin * this step is often overlooked, and it is important for a very tender delicate end result…please do not omit this step [discard skin into  your compost]
  • you should have 2 cups of beautiful chick-peas now
  • next I use my Bimix stick blender , but you may use a food processor. and blend to a smooth Puree
  • Add the juice of 2 lemons [and some lemon zest]
  • Add smashed garlic cloves as you like it [I use1 for this recipe]
  • slowly drizzle 2 to 4 tbsp of EVOO , depending on how dry the chick peas are.
  • now add 1/4 cup of premium organic Greek Yogurt [ I use Stonyfield-OIKOS
  • 1/2 tsp cumin or/& cayenne pepper
  • thin our as desired w/ broth from chick-peas or more yogurt.
  • Season the Puree with fresh ground pepper & salt to taste
  • Place in a wide serving bowl & pour some EVOO into center & garnish w/ whole chick-peas and paprika as shown here.
  • serve with warmed pita bread and some olives. Enjoy !
  • cover leftovers tightly in a glass container in the frig for up to 4 days! Most likely will not last that long, it’s so beautifully creamy healthy delicious !
*I use yogurt in place of Tahini, sesame paste.