This take on hummus was inspired by a Cranks dish I tried many years ago. So many years ago in fact, that it was one of the first hummus recipes I ever tried. What made it stand out for me was the use of plain yogurt and the complete omission of tahini. That hummus was fantastic.
But of course, I had to mess around with it quite a bit. I also wanted to lower the fat even more by cutting right down on the olive oil. The results were surprisingly good.
½ cup/100g of dried chickpeas (you can use one 14 ounce/400g can instead if you like but dried beans have a better flavour and texture.)
1 garlic clove, crushed
4 tablespoons of plain unsweetened yogurt
2 tablespoons of lemon juice
¼ teaspoon of salt
½ teaspoon of ground cumin
1 tablespoon of extra virgin olive oil
Paprika or cayenne pepper as a garnish. This is optional
If you are using dried chickpeas, soak overnight and cook the chickpeas until tender. Check out these more detailed instructions on how to cook beans if you are unsure how to do this. Reserve the cooking liquid. If you are using canned chickpeas, just drain and rinse them.
Put the chickpeas in a blender or food processor with the garlic, yogurt, lemon juice, salt, cumin and olive oil. Add about 3 tablespoons of the cooking liquid. Regular tap water is ok to use if you used canned chickpeas. Hot boiled water is even better if you have it.
Now blend everything together for a minute or two until smooth. You may need to scrape the mixture from the sides of the blender or food processor and blend again.
The hummus should have the texture of a thick Greek yogurt so add a little more liquid if you need to.
Transfer to a serving dish and sprinkle with a little paprika or cayenne.