Hummus with Greek Yogurt
Ingredients
1 (15 oz) can cooked chickpeas (OR 1 heaping half cup dried soaked overnight)
4 tablespoons chickpea liquid from can
2 garlic cloves
2 teaspoons of roasted garlic
1 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons tahini paste
¼ cup olive oil
½ cup Greek yogurt
Salt to taste
Garnish: olive oil, sumac, olives, chickpeas
Instructions
Pulse the garlic cloves in the food processor until finely chopped.
Add the chickpeas and pulse until crushed.
Add the remaining ingredients and puree until smooth.
Taste and adjust seasoning if needed.
Transfer to a serving dish and garnish with a drizzle of olive oil, chickpeas, and some olives. Sprinkle with sumac and serve with veggies, pita chips, or breadsticks.
Notes
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Originally from: https://www.dimitrasdishes.com/creamy-greek-style-hummus-with-yogurt/
