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.
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Printable Recipe: https://www.dimitrasdishes.com/creamy-greek-style-hummus-with-yogurt/
1 (15 oz) can cooked chickpeas
4 tablespoons chickpea liquid from the 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
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.
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
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