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:

Serves 4:
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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  1. I’m definitely trying this with yogurt.. you eat it like I do, a lot of lemoni 😂 one trick I tried just last week was boiling the chickpeas and then shocking them in cold water before putting them in the food processor. It actually worked really well. Good job adding the olive oil last! A lot of people add it right away and then hit the food processor which can turn the hummus bitter from the blade heating up 😊 Happy Name Day Dimitra! Xronia sou polla 🙏🏼 Mine too 😛😊

  2. TY sweet Dimitroula mou! BTW, Xronia polla yia tin yiorti sou simera.. Since I gotten canned chickpeas from the pantry where I live I'm gonna make this. Plus I got Greek yogurt in my fridge. I appreciate you helping me clean my kitchen and fridge up. Stay safe

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