Ingredients

The following ingredients have 8 Servings
  • 15 oz Can of chickpeas, drained ((1½ cup))
  • ¼ cup Reserved liquid from the chickpeas
  • 1 tbsp Tahini paste ((optional))
  • 1 clove Garlic (minced)
  • 2 tbsp Lemon juice
  • ½ tsp Salt
  • ¼ tsp White pepper
  • ⅓ cup Greek yogurt
  • ¼ tsp Paprika
  • ¼ tsp Zaatar spice
  • 2 tbsp Olive oil

Instruction

  • Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
  • In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add 1/4 cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
  • Next, add the yogurt. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the yogurt makes the hummus light and creamy so make sure to blend it well.
  • Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.