Recipe by ' =^..^= 'Ameera' =^..^= '
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 ;)
- 1 (15 ounce) can chickpeas, drained
- 2 garlic cloves, minced
- 1⁄3-1⁄2 cup olive oil
- 3 tablespoons tahini (sesame paste)
- 2 -3 tablespoons plain yogurt
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon salt
- more salt (to taste depends on your taste buds)
Directions See How It's Made
- 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!