CREAMY, YUMMY, HUMMUS, HUMMOS, HUMMOUS - HOWEVER U SPELL IT!
I got this idea to use yoghurt from my friend Nasreen. I used to work at a Lebanese restaurant that had the best hummous and I could not get the recipe out of the owner!! he he he. I just loved it and wondered how they got the hummous to be so light in color compared to most hummouses... well, my friend Nasreen showed me how to make baba ghanoush one day and she added yoghurt to it and told me to add yoghurt to hummous also to get a lighter color. I finally figured out it was yoghurt!! It is best to let this sit in the fridge for at least a couple hours to overnight for the flavors but is still good to eat as soon as it is done. Thank you for all of the reviews of the recipe ;)
Provided by .. Ameera ..
Categories Lunch/Snacks
Time 17m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- If you have the patience, peel the "skins" off all the chickpeas, but this step is optional. Peeling helps with the creaminess.
- Boil chickpeas for 10 minutes (skim off the scummy stuff that forms as it boils).
- Drain but reserve about 1/2 cup of the boiling liquid in a separate cup.
- In a food processor or blender, add all the other ingredients (except the reserved boiling liquid) and the chickpeas and blend till smooth. If you find it is difficult to blend or too thick pour in some of that reserved boiling liquid -- just little at a time until you get the right smooth consistency.
- Garnish with a good serving of extra virgin olive oil, and chopped tomatoes, onions, and a little paprika.
- It is even better the next day!
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Xavier Rynearson
[email protected]This hummus is a little too spicy for my taste.
Lalou Ella
[email protected]I love the smoky flavor of this hummus.
Michael Michael
[email protected]This is the best hummus I've ever had. It's so smooth and creamy.
The Stormtrooper
[email protected]This hummus is so addictive! I can't stop eating it.
Richard owens
[email protected]I've never made hummus before, but this recipe was so easy to follow. It turned out great!
Yourboiak Akali
[email protected]This hummus is the perfect party food. It's easy to make ahead of time and it's always a crowd-pleaser.
Israt Jahan Jemi
[email protected]I love that this recipe is so flexible. You can add or remove ingredients to suit your own taste.
Rony School
[email protected]This hummus is a great way to get your kids to eat more vegetables.
Owusu Julius
[email protected]I've made this hummus several times and it's always a hit. It's so creamy and flavorful.
andrew wright
[email protected]This is the perfect recipe for a quick and easy snack or appetizer.
sagar Khatri
[email protected]I love the fact that this recipe doesn't use any canned chickpeas. It's so much better when you use dried chickpeas.
Lisa Hector
[email protected]This hummus is so versatile. I've used it as a dip, a spread, and even a salad dressing.
Miftahuddin Kamil
[email protected]I'm not vegan, but I still love this hummus. It's so healthy and delicious.
It's Kadir
[email protected]I added some roasted red peppers to this hummus and it was amazing! It gave it a really nice flavor and color.
Sk Siam
[email protected]I love that this recipe uses tahini instead of olive oil. It makes the hummus so much creamier.
Lavenia Baleilomaloma
[email protected]I've tried a lot of hummus recipes, but this one is definitely the best.
redwalrus11
[email protected]This recipe is a keeper! It's so easy to make and always turns out delicious.
Usman Fatyana
[email protected]I made this hummus for a party last weekend and it was a huge hit! Everyone loved it and asked for the recipe.
Ava Ramirez
[email protected]Wow! I've never been a big hummus fan, but this recipe changed my mind. It's so creamy and flavorful, and the perfect dip for vegetables, pita bread, or even just crackers.