This homemade healthy hummus is rich and creamy. It's made with chickpeas, tahini, and Greek yogurt. Serve it with pita along with other side dishes like tahini sauce, kebabs, shawarmas, falafel, and salads for a complete meal.
Table of Content
What is hummus?
Hummus is Middle-Eastern street food or fast food served as a spread, dip, sauce, or condiment. No mezze is complete without hummus! The truth is there are so many different ways to serve hummus.
Hummus can be eaten as an appetizer, side dish, or as a main course. Often restaurants will serve hummus at the beginning of a meal before the main course or along with the main course. In the middle east, hummus and tahini sauce are condiments served with every meal.
Hummus is made with cooked chickpeas, tahini, lemon juice, and garlic. A very simple but versatile recipe. I find this hummus made with yogurt is lighter on the palate and stomach.
Why make homemade?
- Chickpeas are high in protein and served alongside a salad, pita, and tahini - an absolute full meal!!
- The best thing about this recipe is that it uses standard hummus ingredients that you probably already have in your pantry.
- The other great thing about hummus is that it is vegetarian, vegan, and gluten-free. So, it is the perfect meal, or snack for everyone. But, it can be served alongside bread, as well as with the main courses such as kebabs, skewers, or ground beef.
- I have two hummus recipes. The first is authentic hummus made with olive oil and tahini. This recipe makes it healthier because we use yogurt instead of olive oil and much less tahini.
- A very versatile recipe with many variations such as garlic hummus, red pepper hummus, sun-dried tomato hummus, etc.
Ingredients and substitutes
- Chickpeas - The quickest way to make hummus, is of course, to use canned chickpeas. But, traditionally, hummus is made with rehydrated dry chickpeas soaked overnight, and boiled until soft.
- Tahini - Also known as tahina in Arabic, is made from ground sesame seeds. It's a very common ingredient in many Middle Eastern dishes. And, also as a sauce on its own served with other dishes.
- Garlic - Raw garlic in small quantity is subtle in flavor. So no, this does not taste garlicky.
- Lemon juice - While I have given you the amount needed for this recipe, it is a personal taste. You can add less or more to suit your preference.
- Yogurt - I like to use Greek yogurt to make the hummus rich and creamy.
Step by step instructions
- Drain the can of chickpeas and reserve some liquid to use in the hummus.
Pro tip - You must use cooked chickpeas for this recipe. If you don't have canned, follow the other method for making hummus from scratch below.
- In a food processor, add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.
Pro tip - Add ¼ cup of the reserved liquid from the chickpeas, if necessary, to blend smooth. BUT, do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the tahini and yogurt. Blend for two full minutes. And if necessary, add a tablespoon or more of the reserved chickpea liquid.
Pro tip - The yogurt makes the hummus light and creamy. So, make sure to blend it well.
- Taste and adjust seasoning. Add more salt, pepper, or lemon juice as necessary.
- Spoon hummus on a shallow plate. Use the back of the spoon to spread the hummus on the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
- Place a tsp of zaatar spice in the center over the tahini (optional) - Serve with pita and salad.
What do you serve with hummus?
If you eat hummus here locally you will find that they have lots of serving options that go with hummus. Quick interesting and a great way to try different options every time you eat hummus.
- Hummus Tahini - just with a drizzle of tahini and sprinkle with paprika which is the way we like it.
- and Hummus with chickpeas and tahini so the same as above with a few whole cooked chickpeas as a garnish. Ideally, just save a few at the beginning of the recipe to use as garnish.
- Hummus with Ful - Ful is broad beans or fava beans spiced with cumin, garlic, and spices. Very delicious on its own. I prefer to have that on the side, not over my hummus. If you ever get a chance you must try it. It's absolutely delicious.
- Hummus with boil egg - my husband grew up eating hummus for breakfast and so hummus with boiled eggs makes a complete hummus bowl for him.
- A few hummus places I know serve hummus over shakshuka!! Yup. So you have shakshuka on the bottom of the bowl and topped with a huge dollop of hummus, drizzled with tahini and a side of salad.
- Some other condiments used to prep hummus here are zaatar spice (a very middle eastern herb) cumin, paprika, tahini, and even a spicy lemon juice drizzle.
- A place that sells good hummus usually will have an option of falafel on the side. I cannot tell you why but the two just go together. I love having a bowl of hummus, salad, and tahini on the side when I make my homemade falafel.
Delicious sides with hummus
- Baba ganoush or Lebanese eggplant salad
- Avocado salad, beet salad, or chickpea salad
- Shawarma chicken, Ground beef kebabs,
Frequently asked questions
Homemade hummus will keep in the fridge for up to 5 days. It is best to store it well wrapped making sure the cling wrap touches the surface to prevent skin. (similar to how to cover custards)
The authentic hummus is also healthy but it is made with tahini and olive oil which are very high in calories. Substituting some of them for Greek yogurt reduces some of the calories while still keeping it rich, creamy, and delicious.
Authentic hummus when done properly is finger-licking good. But you can certainly add a few more things to zag things up. Sprinkle some cumin or paprika powder. My favorite is a sprinkle of zaatar spice. You can add a few tablespoons of Greek yogurt and I did in my creamy hummus.
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- 15 oz (250 g) Can of chickpeas, drained (1½ cup)
- ¼ cup (4 tbsp) Reserved liquid from the chickpeas
- 1 tbsp Tahini paste (optional)
- 1 clove Garlic minced
- 2 tbsp Lemon juice
- ½ tsp Salt
- ¼ tsp White pepper
- ⅓ cup (5 tbsp) Greek yogurt
For Garnish (optional)
- ¼ tsp Paprika
- ¼ tsp Zaatar spice
- 2 tbsp Olive oil
- Drain the can of chickpeas and reserve some liquid to use in the hummus. Pro tip - you must use cooked chickpeas for this recipe. If you don't have canned follow the other method for making hummus from scratch below.
- In a food processor add garlic, chickpeas, lemon juice, salt, and pepper. Pulse for 30 seconds to a minute.Pro tip - Add ¼ cup of the reserved liquid from the chickpeas if necessary to blend smooth. BUT do not add too much liquid just yet as we still need to add the oil and tahini.
- Next, add the tahini and yogurt. Blend for two full minutes. If necessary add a tablespoon or more of the reserved chickpea liquid.Pro tip - the yogurt makes the hummus light and creamy so make sure to blend it well.
- Taste and adjust seasoning. Add more salt, pepper or lemon juice as necessary.
- Spoon hummus in a shallow plate. Use the back of the spoon to spread the hummus in the plate and create a swirl effect in the smooth hummus.
- Add some olive oil over the hummus (and tahini sauce). Garnish with a sprinkle of paprika.
- Place a tsp of zaatar spice in the center over the tahini (optional) - Serve with pita, and salad.
- The trick to making creamy hummus is to ensure the chickpeas are well cooked. they should be soft otherwise they blend into a grainy mixture. Some canned chickpeas are best skinned to prevent the grainy texture.
- Whether you use canned or home-cooked chickpeas make sure to drain them well otherwise it won't blend to a smooth paste. Once it is a paste consistency you can add liquids to lighten the hummus.
- Garlic is a wonderful addition to hummus but too much can overpower the flavor so be careful.
- To make garlic hummus - I like to add ¼ cup roasted garlic to my hummus. This is perfect to serve with pita chips and vegetable sticks.
- Cheesy hummus is a wonderful dip with chips and vegetable sticks - add ½ cup cream cheese to this hummus
- Red pepper hummus - add 1 cup roasted, peeled, and pulsed roasted red peppers to this batch of hummus.
- Sun-dried tomato hummus - add ¼ cup chopped sun-dried tomatoes to this batch of hummus.
- Hummus salad dressing - blend together, then pour over salad.
- ¼ cup hummus,
- ¼ cup yogurts,
- 1 tbsp lemon juice
- 2 tbsp water.
Preparing dry chickpeas for hummus (3 methods)As I said, traditionally hummus is made with re-hydrated dry chickpeas. These are soaked in water overnight (about 6 to 8 hours) with ½ tsp of baking soda (for one kg chickpeas) until they double in size. The next morning, drain and rinse the chickpeas well. Stovetop method - Put them in a large pot and top with fresh water about an inch higher than the chickpeas. Add one sliced onions, one crushed garlic clove, and a pinch of baking soda. Bring the pot to a boil then lower the heat to gently simmer for two hours or until the chickpeas are tender making sure there is always enough liquid in there. Slow Cooker method - I use dry chickpeas too but I use my slow cooker to boil them. It's a simple and easy process so I don't have to monitor it.
Add presoaked, drained, and wash chickpeas to the slow cooker and top with cold water making sure you have at least an inch of water above the chickpeas. Add a few onion slices, garlic, and salt. Place the slow cooker on low and let cook overnight for 8 to 10 hours until they are tender and can be mashed with your fingers. Instant-Pot Method - Add the presoaked, drained, and wash chickpeas into an instant-pot. Pour enough water so it comes at least 2 inches above the chickpeas (make sure not to fill past the max line in your instant-pot). Close the lid, seal, and pressure cook for 20 minutes. Leave to cool and release naturally. Open when it's ready.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you