HUMMUS! Who doesn’t love it?
Hummus is a Middle Eastern dip, spread, or savory dish made from chickpeas blended with tahini, lemon juice, and garlic. When I visited Germany in 2019 I had some of the best hummus of my life from a restaurant in Munich called NENI. It was such a beautiful place with incredible décor. They serve Israeli cuisine and everything in pots or placed on parchment in a food sharing manner. This is my rendition of said hummus. There are so many variations and ways to make it, but I love a really creamy blend with lots of garlic, olive oil, and a bit of spice!
I mean tell me you aren’t drooling right now!
As mentioned above, I love a CREAMY hummus. My key to achieving this is by using a bit of Greek yogurt and extra virgin olive oil. We will puree for 1.5 minutes on high while pouring the olive oil in to get the perfect consistency.
The best part of this recipe is it is only a few ingredients and you can use whatever you love to dip into it. Pita, veggies, pretzels, or crackers.
Here are some other dishes you may like.
Greek Chicken and Baby Red Potato Kebabs!
Greek potatoes with garlic and lemon
Lets get started!
Super Creamy Hummus
Equipment
- food processor or blender
Ingredients
- 1 15.5 oz. can garbanzo beans, drain but keep 1 tbsp. the juice
- 3 garlic, cloves
- 1 heaping tbsp. plain Greek yogurt
- 1 tsp paprika
- 1 heaping tbsp. tahini
- 3 tbsp.. lemon juice
- 1 tbsp. garbanzo bean juice
- 1 tsp kosher salt
- sea salt
- 4 tbsp. olive oil
- 1 tsp cilantro, chopped
Instructions
- PureeThe garbanzo beans, the bean juice, lemon juice, garlic, kosher salt, tahini, yogurt , and 1/2 tsp paprika in a food processor on high for 1 minutes a half stopping halfway through to mix/wipe down the sides.
- While pureeing slowly pour in 3 tbsp. of olive oil. Plate and swirl the remaining 1 tablespoon of oil around on the hummus. Finish with 1/2 tsp of paprika, some sea salt, and chopped cilantro
- ENJOY!
