Chickpea Yogurt Hummus

Classic hummus leans on tahini and a steady stream of olive oil. This one takes a different road, swapping in tangy non-fat yogurt for a hummus that’s lighter and brighter but every bit as creamy.

Everything goes into the blender at once: a can of chickpeas, crushed garlic, lemon juice, cumin, and a dash of pepper. A couple of minutes later you’ve got a smooth, scoopable dip with zero cooking.

The yogurt brings a gentle tang that plays off the earthy cumin and the sharp bite of raw garlic. Let it blend longer than feels necessary for that whipped, airy texture, and add a splash of water if it’s too stiff to move in the jar.

Finish with a dusting of paprika and tear into warm pita.

Pro Tips

• For the silkiest texture, slip the skins off the chickpeas before blending. Tedious, but it makes all the difference.
• Add the lemon juice a little at a time and taste as you go, since yogurt brands vary in tang.
• Too thick? Loosen it with a spoonful of water or extra yogurt, not oil, to keep it light.
• It firms up in the fridge, so stir in a little water before serving leftovers.

Variations

• Blend in a roasted red pepper or a spoonful of harissa for heat and color.
• Use full-fat Greek yogurt in place of non-fat if you want it richer and thicker.
• Stir in chopped fresh dill or parsley for a garden version.