Recipe byThe ZestyPlate Kitchen
Creamy homemade hummus, with chickpeas blended smooth with tahini, garlic, yogurt and lemon. A quick dip for bread, crudités or a mezze spread.
Once you make hummus at home, the tubs from the shop start to feel like a poor substitute. This version is creamy and bright, with enough garlic to know it's there and a good squeeze of lemon to lift it. A blender and five ingredients are all you need, so it's ready in minutes for dunking, spreading, or building out a mezze plate.
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Prep 10 min
Total 10 min
Easy
Scale:
- 400g Chickpeas
- 1 tablespoon Tahini Paste
- 1 large Garlic Clove
- 3 tablespoons Greek Yogurt
- Juice of half Lemon
Nutrition (per serving)
140
kcal
7g
Protein
19g
Carbs
4g
Fat
Estimated per serving. How we calculate this.
Preparation
- Drain the chickpeas through a sieve set over a bowl so you keep the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and blitz until smooth.
- Blitz in a tablespoon of the reserved liquid at a time until the texture is to your liking, then scrape it into a bowl.
- Squeeze in some lemon juice, season, and taste again.
Tips from the ZestyPlate Kitchen
- Trickle in the reserved chickpea liquid a spoonful at a time as you blend; it lightens the texture without watering down the flavour.
- For a properly silky result, slip the skins off the chickpeas, or simmer them for a few minutes with a pinch of bicarbonate of soda to soften them.
- Season at the very end, adjusting the lemon, garlic and salt until it tastes balanced to you.
- Pour a swirl of good olive oil over the top and dust with paprika or cumin before serving.
Frequently Asked Questions
Skin the chickpeas or cook them with a little bicarbonate of soda until they're very soft, then blend for longer than you think, loosening with liquid as you go. Decent tahini makes a difference too.
You can, and the flavour is worth it. Soak and cook them until they're falling-apart tender. Tinned chickpeas are the shortcut when you're short on time.
About four days in the fridge if it's covered. A film of olive oil over the surface stops it drying out and forming a skin.
Roasted red pepper, beetroot, fresh herbs, harissa, or a bit more garlic all work well. Blend them in or fold them through, tasting as you go.
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