Hummus is one of my favourite things. Today I’m sharing my best hummus recipe with you along with a giveaway for a *big* box full of Late July Organic Tortilla Chips for dipping. I’ve collaborated with Stony field to bring you this post.
Hummus is one of my favourite things. And I’ve made my share of hummus. What I’ve come to realise is that I’m not a huge tannin fan. Sorry. I’m just not. Somehow I like hummus better without it.
Once I realized this, I decided to find another way to achieve that layer of creaminess that whipped tahini adds to a delicious hummus recipe. I tried adding extra olive oil. I tried a touch of cream. I even tried popping all the chickpeas out of their skins, which is supposed to make hummus smoother.
But none of these created the rich and smooth hummus that I was looking for.
And then Stony field and Late July Organic teamed up and asked me to create a dip using yogurt that would be perfect as a dip for the organic and delicious Late July Chips. I bit into a multigrain sea salt chip and knew instantly that the dip had to be hummus. And then I realised that Greek yogurt was what my hummus was missing.
Since coming up with this hummus recipe I’ve made several batches and have eaten them all. I even ate some for breakfast one day! It’s really that good.
Creamy, fresh, garlicky – the best hummus I’ve ever made, for sure.
Here’s Creamy Hummus Recipe:
Oh, hang on, don’t forget to scroll down and enter to win free yogurt and a big box full of Late July Chips. You’re going to need that big box of chips to do some serious dipping once you try this recipe. For sure!
I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra. Yields 1 and 1/4 cups of hummus.
- 1 clove garlic
- 1–16oz. can low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
- 1/2 cup Greek yogurt
- 1 Tbsp. water
- 1/2 tsp. salt
- 1 tsp. lemon juice
- Put all ingredients in a blender or food processor. Pulse to get it going and then blend until smooth.
Nutrition Facts :
Calories Per Serving: 90
Total Fat 2.6g 1%
Cholesterol 3.1mg 13%
Sodium 300.8mg 4%
Total Carbohydrate 11.2g
Sugars 2.9g 12%
Protein 5.8g 0%
Vitamin A 1.2µg 1%
Vitamin C 0.6mg