Creamy Yoghurt Hummus
This version of hummus uses yoghurt to give an extra creamy texture. As well as all the usual hummus ingredients and is great with raw vegetables or Turkish bread.
Ingredients
Serves: 24
- 1 (400g) tin chickpeas, drained
- 1 clove garlic, peeled
- 1 teaspoon salt
- 7 tablespoons fresh lemon juice
- 150g low fat natural yoghurt
Directions
Preparation:5min ›
Ready in:5min
- In a blender or food processor, blend chickpeas until smooth. Mix in garlic, salt, lemon juice and yoghurt. Blend to desired consistency.
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Reviews (5)
Used different ingredients. I liked this recipe, as it is versitile. The problem with the original is too much lemon juice. It should only have 1 Tbsp or so. To mix things up, I used kidney beans and silken tofu, and chopped spring onions can be added for extra flavour (mellow them by grilling them first). - 29 Sep 2008
Altered ingredient amounts. Delicious! So incredibly easy to make. The yoghurt adds a nice little tang, and as my boyfriend said, makes it a bit lighter as well. We cut back on the lemon juice. After we tasted it, added some cumin and freshly ground black pepper, but we could have left it alone according to the recipe. Will definitely make again - great for informal get-togethers with friends! - 29 Sep 2008
I did this recipe exactly and it came out more like a hummus shake. Very watery. - 29 Sep 2008
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