Creamy Yogurt Hummus Recipes

TURKISH HUMMUS WITH YOGURT

Turkish Hummus with Yogurt image

This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It's lighter than the version made with tahini, and it's nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn't take as long as you'd think, but I leave the step as an optional one.

Provided by Martha Rose Shulman

Categories appetizer

Time 2h15m

Yield 2 cups, serving 8 to 12

Number Of Ingredients 10

Ingredients

6 ounces (1 cup) dried chickpeas, rinsed, picked over and soaked for 4 to 6 hours, or overnight
Salt to taste
2 garlic cloves, green shoots removed
1/2 teaspoon ground cumin
3 tablespoons freshly squeezed lemon juice
3 to 4 tablespoons extra virgin olive oil, to taste
1/4 cup thick Greek-style or drained yogurt
Fresh pomegranate seeds
Ground cumin
Black olives

Steps:

Drain the soaked chickpeas and place in a pot with 1 quart of water. Bring to a boil, reduce the heat and simmer 1 hour. Add salt to taste and continue to simmer for another hour, or until chickpeas are thoroughly tender. Remove from the heat. Drain but retain about 1/2 cup of the cooking liquid. You should have 2 cups cooked chickpeas.
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the food processor and scrape down the sides of the bowl. Add the chickpeas, salt and cumin, and turn on the machine for about 30 seconds. Stop the machine, scrape down the sides, and start the machine again. With the machine running, add the lemon juice, olive oil and yogurt, and blend until smooth. Taste and adjust salt. Thin out as desired with cooking broth from the chickpeas, or with more yogurt. Transfer to a wide bowl, and garnish if desired. Serve with warm pita bread.

CREAMY YOGURT HUMMUS

Creamy Yogurt Hummus image

This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.

Provided by Sara

Categories Hummus

Time 5m

Yield 24

Number Of Ingredients 5

Ingredients

1 (15.5 ounce) can garbanzo beans, drained
1 clove garlic, peeled
1 teaspoon salt
½ cup fresh lemon juice
⅔ cup plain non-fat yogurt

Steps:

In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 5.2 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.8 g, Protein 1.2 g, Sodium 155.6 mg, Sugar 0.5 g

CREAMY YOGURT HUMMUS

Creamy Yogurt Hummus image

This version of the delicious, creamy Middle Eastern dip uses non-fat yogurt and is delicious with crackers, raw vegetables or toasted pita slices.

Provided by Sara

Categories Hummus

Time 5m

Yield 24

Number Of Ingredients 5

Ingredients

1 (15.5 ounce) can garbanzo beans, drained
1 clove garlic, peeled
1 teaspoon salt
½ cup fresh lemon juice
⅔ cup plain non-fat yogurt

Steps:

In a blender or food processor, blend garbanzo beans until smooth. Mix in garlic, salt, lemon juice and yogurt. Blend to desired consistency.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 5.2 g, Cholesterol 0.1 mg, Fat 0.2 g, Fiber 0.8 g, Protein 1.2 g, Sodium 155.6 mg, Sugar 0.5 g

HUMMUS WITH YOGURT AND LEMON

Hummus with Yogurt and Lemon image

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 large garlic cloves
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin

Steps:

Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Season hummus to taste with salt and pepper. Transfer to small bowl. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

HUMMUS... SMOOTH & CREAMY

Hummus... Smooth & Creamy image

Forget those tubs in the supermarket, they never taste like the real thing. I always use Ziyad brand products for a more authentic middle eastern taste.The addition of the "tetbeleh" is how it is mainly made in the Jordan. In the mid east people enjoy this as a breakfast side, typically someone makes a run to the nearby falafel restaurant and brings back falafel, hommus and foul(fave beans) and serve with a side of green olives, white cheese and tea using our pita bread as our spoons, and there you have a middle eastern breakfast. In the U.S. it is served as a side dish for the most part, but in the middle east it is more a breakfast dish.

Provided by chef FIFI

Categories Peppers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

13 ounces garbanzo beans
3 small garlic cloves
5 tablespoons tahini
4 tablespoons yogurt (middle eastern)
4 tablespoons lemon juice or 4 tablespoons lime juice
1/2 cup olive oil
salt
1/2 garlic clove
1/2 large jalapeno pepper
1 whole lemon, juice of
1 lime, juice of
1 teaspoon salt

Steps:

Place the beans and garlic cloves in a saucepot and bring to a boil.Save broth for reserve.
Place only the beans and garlic in food processor.
Run the processor to grind up the beans.
Add olive oil, tahini, yogurt, lemon juice, salt and 3/4 cup reserved broth from beans.
You will need to let it blend in the food processor for about 10 minutes to get creamy.
Afterwards if you want it a bit looser add a tiny bit of broth and stir well.
Meanwhile combine garlic, hot pepper and salt in a mortar pestle and smash until mush.
Add lemon juice to the garlic/jalapeño condiment and stir well.
Spread out hummus on a plate, place a few tablespoons of the tetbeleh in the middle.
Place in the refrigerator for about an hour or so.
Decorate with paprika.
Drizzle with olive oil.
Serve with pita wedges.
Hummus will last for 2 days in the fridge.
Enjoy!

Nutrition Facts : Calories 477.3, Fat 37.6, SaturatedFat 5.4, Cholesterol 1.9, Sodium 879, Carbohydrate 30.2, Fiber 6, Sugar 1.7, Protein 8.7

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