Hummus (with Yogurt)

Since we’ve been living in the Midwest, we’ve been lucky enough to live in areas with large Arab populations.  Needless to say, we have been very fortunate to be able to try a vast amount of authentic Middle Eastern and Arab cuisine.

The biggest shock that came from sampling all of these amazing Arab foods, was that what I once considered Hummus was really not Hummus at all.  Authentic Hummus is creamy, and has a slight tang.  It’s not supposed to be chunky and bland.  How could I have possibly been depriving myself of the real-deal for all these years?!

So basically since I’ve discovered real Hummus, I’ve made it a point to locate a recipe that is as authentic as it gets, and to include it in our diet as much as possible.  What makes this recipe stand out is the addition of yogurt, which adds additional creaminess and a slight kick to the Hummus.  This Hummus keeps well in the fridge, and tastes amazing either warm, at room temperature, or even cold.  It’s totally versatile 🙂



(With Yogurt)

Yield:  1 ½ to 2 Cups


  • 1 lemon, juiced
  • ½ cup yogurt
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • ½ cup tahini
  • 2 teaspoons salt
  • 2 ¾ cup chickpeas, cooked and drained
  • Paprika and olive oil, for garnish


Combine lemon juice, yogurt, olive oil, garlic, tahini, and salt in a blender or food processor and blitz until smooth and light.

Add chickpeas and continue blending, stopping to stir frequently, until smooth.  Add lukewarm water one tablespoon at a time to achieve desired consistency.

Spread hummus on serving dish and garnish with paprika and olive oil.

Refrigerate leftovers.


12 responses

  1. I’ve made hummus before with yogurt but instead of tahini I used sesame seeds (it was actually my first blog post…what a horrendous picture I posted!)…it never came out tasting like hummus. Rather it was like a chickpea spread. Will have to give yours a try! Pictures are awesome too!

  2. Hey, I’m an arab, and I don’t know how to make hummus. Mum won’t ever make it from scratch (she buys it tinned and adds in the extra flavours to make it tasty…and my aunty – well I couldn’t bother her with this, she leads a busy life style. It leaves me with the base we use for a dish called tisqeeyah – which I suppose would work fine, but I don’t know if it’d be accepted into my books… So when I’m living away from home, and want some hummus, I’ll be sure to look for it here 🙂 ❤

  3. Pingback: Smooth and Creamy Hummus | My Ninja Naan

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