Hummus recipe with yogurt
Hummus is a traditional chickpea cream that comes from Arab countries and is usually made with tahini, a sesame seed paste that gives chickpea hummus a special touch. But in this case, we are going to show you how to make hummus with a recipe for hummus with yogurt that is delicious and easy to make.
It is a preparation that can be served both as a starter and as an accompaniment to some meals because it is very good and because it can be eaten at all hours. Don’t wait any longer and take a look at this tahini-free hummus recipe!
Ingredients to make Hummus with yogurt:
- 225 grams of Chickpeas
- 1 onion
- 1 bay leaf
- 1 lemon (juice)
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 300 milliliters of natural yogurt
- ½ teaspoon ground cumin
- 1 pinch of salt
How to make Hummus with yogurt:
The first step in preparing this recipe for hummus with yogurt is to soak the chickpeas overnight and drain them the next morning to cook them. It is best to cook legumes, such as chickpeas, without using salt as it tends to harden them if you put it in early in the cooking time. Hummus without tahini is best made at least 24 hours in advance, as it thickens when stored. Next, put the chickpeas in a saucepan, cover them with water, add the coarsely chopped onion and the bay leaf and bring them to the boil. When they boil, lower the heat, cover them and cook for 1 to 2 hours, or until the chickpeas are tender, otherwise the homemade hummus will not turn out well.
Drain the chickpeas very well and remove the bay leaf. Make a puree with the chickpeas and the onion pieces. Mix with the lemon juice, the finely crushed garlic, the oil, the yogurt, the ground cumin and a pinch of salt to taste until you obtain a smooth consistency of chickpea hummus. Add salt to taste. Chill the hummus with yogurt well, then garnish with a little parsley and sweet paprika, and eat it with traditional hot pita bread.
