Turkish Hummus with yogurt 

Turkish Hummus with yogurt 


–400 g (14 oz) chickpeas (1 can canned or ~120 g dry chickpeas soaked overnight in water and boiled until soft) - 1 clove of garlic - 60 g (2 ⅛ oz) tahini - 60 g (2 ⅛ oz) Turkish yogurt (or Greek yogurt) - 30 ml (2 tbsp.) olive oil - ½ tsp. ground zither - 1 tsp. salt - ½ lemon (juice) -  ½ tsp. paprika for decoration

Drain the liquid from the can of chickpeas. Clean the chickpeas from the outer husks by soaking them in water and then kneading them between the palms of your hands. Drain the water and husks, making sure the chickpeas are all cleaned.

Step 1.

Place the chickpeas in the bowl of a blender. Add the juice of half a lemon, garlic, chickpea yogurt, tahini, zira and salt.

Step 2.

Blend for about 1 minute until creamy. Add olive oil and continue to whisk again. Adjust the flavor, adding more salt, lemon juice or yogurt if desired.

Step 3.

Place hummus on a plate and chill in the refrigerator for 1-2 hours. Before serving, sprinkle with paprika and garnish as desired. Drizzle with olive oil.

Step 4.