This creamy yogurt or kefir Hummus makes the perfect centrepiece for a delicious meze, a nourishing and tasty sandwich filling, with an avocado for a fresh, light lunch or, as pictured here, piled high with falafels and the trimmings.
It only takes 10 minutes to prepare, so you can also make it as a quick snack for any time of the day.
2 to 3 tbsps water or aquafaba (the juice from the chickpea tin)
Seasoning – salt, pepper, paprika
Drizzle with additional olive oil and lime juice and a big dollop of yogurt
How to do it:
In a food processor mix the tahini and lemon juice for a good minute, then scrape round and do it again for another 30 seconds, so that it looks light and creamy. Add the olive oil, garlic, cumin and seasoning then process for a further minute
Drain the chickpeas (retaining the aquafaba if you want to use this). Add half of the tin and process for 1 minute. Scrape the sides again and add the remaining chickpeas. Process for a further 2 minutes
Stir in 2 tbsps of our Greek style Natural yogurt or kefir. The hummus may still be quite thick, so add water or the aquafaba at this stage and mix again to a smooth and creamy consistency
Taste for seasoning and add a little extra where necessary
Serve on a platter or in a bowl with a drizzle of olive oil and a generous extra dollop of yogurt. Delicious with some fresh carrot strips to dip in, some flatbreads – or – if you want, as part of a lovely meze. See also our serving suggestion below
Store in an airtight container in the fridge for up to 1 week if needed
Serving suggestion (as pictured):
Try serving with falafels, pickled red onion and celery tops. Yummo!