My favorite thing about restaurant Hummus is the creamy consistency. Now, I’ve always made my own hummus and it was good but the Middle Eastern restaurants around here make it so good I could eat it with a spoon. So recently, I went and had dinner at a nearby restaurant and asked the waiter whats in the hummus besides the usual. We all know a basic hummus recipe has garlic,chickpeas,olive oil and tahini sauce .She told me they used labneh (greek yogurt) and crushed ice in it. Her answer surprised me because even though both ingredients were so simple the hummus tasted fantastic. I kind of thought it had to be more but I was going to give it a try. I had all the ingredients at home anyway so why not?
I tried the recipe a few ways before I got it just right .I had to play around with the amount of greek yogurt I used to get the flavor and texture I was looking for. But it was well worth the effort. The texture of the hummus is smooth and creamyand not too thick.
I use canned chickpeas mostly for the convenience. It takes me about 5 min total to make. I usually whip up batches of hummus to keep in the fridge as a quick side dish with lunch or dinner. I also serve with veggies as a healthy snack or in a party platter.
- 2 cloves garlic
- 2 14 ounce cans of chickpeas
- 2 tbsp tahini
- 1/2 tsp salt
- 1/4 cup Greek yogurt
- 1/4 crushed ice
- 1/4 cup olive oil
- Wash and drain chickpeas.
- Combine garlic,olive oil, tahini sauce,salt,yogurt,and ice. Blend until smooth.