Creamy Greek Style Hummus with Yogurt

This recipe for hummus is made extra creamy with the addition of some Greek yogurt. It adds the perfect amount of tang and is perfect for dipping bread, veggies, or used as a spread. Follow my easy recipe and make a batch today.

Ingredients for the Hummus

• Chickpeas: I take the easy route and use canned chickpeas.
• Fresh garlic
• Roasted garlic: I keep this in my freezer most of the time.
• olive oil
• tahini paste
• lemon juice
• liquid from the cooked chickpeas or water
• Greek yogurt, substitute plain yogurt if that’s what you have. The hummus will be a little runnier.
• The seasonings: ground cumin, salt,
• The Garnishes: olives, chickpeas, olive oil, sumac

What to serve with the hummus

This dip is delicious with veggies (cucumbers, celery, bell peppers, carrots…), pita bread, pita chips, and breadsticks. Follow this easy recipe to make my “Everything Bagel Breadsticks”.

Of course, you can use this creamy hummus as a spread and add it to your favorite wraps and sandwiches.

Let me know how you serve it in the comments down below.

How to Roast Garlic

The roasted garlic adds so much flavor and a hint of sweetness to the hummus. It really balances out the tanginess. Making it is super simple.

Just add peeled garlic cloves to a baking pan. Drizzle enough olive oil on top to create a thin layer on the bottom of the pan. Sprinkle the garlic with a little salt and roast at 350 °F until they’re soft and golden.

Allow them to cool and either puree them or place them with the oil in. freezer safe bag and freeze for up to 3 months. Add the garlic to dips, soup, and stews for a kick of flavor.

Watch the Video Tutorial

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Creamy Hummus with Greek Yogurt

Yield: serves 4

Print

Ingredients

• 1 (15 oz) can cooked chickpeas
• 4 tablespoons chickpea liquid from can
• 2 garlic cloves
• 2 teaspoons of roasted garlic
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• 2 tablespoons tahini paste
• ¼ cup olive oil
• ½ cup Greek yogurt
• Salt to taste
• Garnish: olive oil, sumac, olives, chickpeas

Instructions

Pulse the garlic cloves in the food processor until finely chopped.
Add the chickpeas and pulse until crushed.
Add the remaining ingredients and puree until smooth.
Taste and adjust seasoning if needed.
Transfer to a serving dish and garnish with a drizzle of olive oil, chickpeas, and some olives. Sprinkle with sumac and serve with veggies, pita chips, or breadsticks.

Notes

Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Recommended Products

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• 
  The Spice Way - Pure 100% Sumac, No Salt, no GMO, no Irradiation, Spice Seasoning Powder 4 oz (resealable bag) (Sumak)
• 
  Terra Creta | Certified PDO Extra Virgin Olive Oil 3Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
• 
  Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel - Silver