Hummus

Method3 steps · about 5 min

1. 1

   Step 1: Drain the whole can of cooked chickpeas into a sieve over a bowl or jug, catching and retaining its liquid. Peel and chop the garlic. Blend all the drained chickpeas, tahini, chopped garlic and 0% fat Greek yogurt in a food processor or blender until smooth, keeping the reserved can liquid aside.

   Uses 1 whole 400 g can cooked chickpeas, including retained liquid · 1 tbsp tahini paste · 1 large garlic clove, peeled and chopped in step 1 · 3 tbsp 0% fat Greek yogurt

2. 2

   Step 2: With the processor running, add the actual retained chickpea-can liquid one tablespoon at a time, stopping once the hummus reaches a smooth consistency you like. Scrape the hummus into a bowl.

   Uses The blended dip and as much of its retained chickpea-can liquid as needed

3. 3

   Step 3: Wash and cut the lemon (to taste), then squeeze a little juice from the half lemon into the hummus, avoiding seeds. Stir and taste, adding more of that half lemon’s juice if desired. Season with salt and pepper to taste, then serve as four snack portions.

   Uses All the smooth hummus · A good squeeze of juice from the half lemon, to taste · Salt for final hummus seasoning, to taste · Pepper for final hummus seasoning, to taste