Hummus
Whipped-light hummus with the Turkish yogurt secret — clouds on warm bread.
- Total
- 25 min
- Serves
- 4
Hummus, the Turkish way: chickpeas blended with tahini, garlic and lemon — and the regional signature, a spoonful of thick yogurt that turns the dip lighter, tangier, almost whipped. It scoops clouds onto warm bread. Once you've tried the yogurt trick, the standard recipe feels like it's missing something. Because it is.
Ingredients
- 400g Chickpeas
- 1 tablespoon Tahini Paste
- 1 large Garlic Clove
- 3 tablespoons Greek Yogurt
- Juice of half Lemon
Instructions
- Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth.
- Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.
- Stir in a squeeze of lemon juice and season to taste.
Nutrition (per serving)
- Calories
- 150
- Protein
- 6 g
- Fat
- 6 g
- Carbs
- 20 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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