Chickpea: Hummus with Yogurt
By Lishka DeVoss

This hummus uses yogurt instead of tahini which makes it much lighter. Picking off and discarding the loose skins of the chickpeas (garbanzos) also makes for a more delicate and smoother purée. It’s something that children can do to help in the preparation. Variations can make it even more tasty by adding things like chopped roasted red pepper and/or roasted garlic cloves. This recipe can be doubled or tripled.

YIELD about 2 cups

INGREDIENTS

INDIVIDUALLY (ready to use):
6 ounces (1 cup) dry chickpeas, or 1 can (15.5 oz, preferably with NO SALT ADDED, rinsed and drained)
2 or more garlic cloves, shoots removed
Salt
1 tsp cumin
1 tbsp lemon juice
3 to 4 tbsp extra virgin olive oil
3 to 4 tbsp plain yogurt

FOR SERVING:
paprika
Kalamata black olives
good olive oil

PREPARATION FOR DRY CHICKPEAS (in Instant Pot Max®):

water to cover 1-inch above, Max pressure, 32 minutes, Natural Release, no warming

PREPARATION

1. Using a small food processor or blender, chop the garlic. Stop the machine and scrape down any garlic adhering to the sides of the bowl and lid.

2. Add all the chickpeas, salt and cumin, and then chop until chickpeas are evenly chopped.

3. Add lemon juice, olive oil and yogurt, and blend until smooth. Taste, adjust and thin out as desired with more yogurt and/or olive oil.

Updated 2020-04-28

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