- 15 oz can – chickpeas, rinsed and drained
- 2 cloves garlic, peeled
- 1/4 Cup Lemon Juice
- 1/2 tsp. sea salt
- 1/4 cup plain Greek yogurt (2% or greater fat)
- 1/2 cup tahini paste
- 2 tbsp. extra-virgin olive oil
- 3 fresh mint leaves (optional)
- 2 tsp. sumac
- In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for two minutes or until smooth. You will need a spatula to scrape down the sides to ensure it blends well.
- Add Greek yogurt, tahini paste, and olive oil and blend until smooth.
- Add mint leaves and pulse until well incorporated (approximately 30 seconds).
- Put in a large bowl and sprinkle the sumac on top, and then finish with olive oil.
Creamy Hummus
Ingredients
- 15 oz can - chickpeas, rinsed and drained
- 2 cloves garlic, peeled
- 1/4 cup Lemon Juice
- 1/2 tsp. sea salt
- 1/4 cup plain Greek yogurt (2% or greater fat)
- 1/2 cup tahini paste
- 2 tbsp. extra-virgin olive oil
- 3 fresh mint leaves (optional)
- 2 tsp. sumac
Instructions
- In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for two minutes or until smooth. You will need a spatula to scrape down the sides to ensure it blends well.
- Add Greek yogurt, tahini paste, and olive oil and blend until smooth.
- Add mint leaves and pulse until well incorporated (approximately 30 seconds).
- Put in a large bowl and sprinkle the sumac on top, and then finish with olive oil.