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 🙂
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.