Smooth, creamy homemade hummus — chickpeas blended with tahini, garlic, yogurt and lemon until silky. A quick, versatile dip for bread, crudités or mezze.
- 400g Chickpeas
- 1 tablespoon Tahini Paste
- 1 large Garlic Clove
- 3 tablespoons Greek Yogurt
- Juice of half Lemon
Video
Preparation
- Drain the chickpeas into a sieve set over a bowl to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz until smooth.
- Whizz in a tablespoon of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl.
- Stir in a squeeze of lemon juice and season to taste.
