I accidentally made the creamiest, smoothest hummus - no tahini and no lemon juice required!
I love hummus, the savory, nutty flavored Middle Eastern dip made from chickpeas, normally blended with tahini, lemon juice, garlic and olive oil. It is traditionally served with pita bread as part of a meze platter or as an accompaniment to grilled meats. I enjoy my hummus as a healthy dip for vegetables, pairing best with crunchy carrots, cucumbers or bell peppers.
One day, I was craving hummus but I forgot to buy it. Since I always have canned chickpeas in my stockpile, I thought I quickly make it myself in my blender. Oh well! I did not have neither tahini nor lemons. But what I always have at home is plain yoghurt. So I instead of lemon juice, I used yoghurt, and instead of tahini and olive oil, I used walnut oil. The hummus I created, was the best I ever had. Sorry, Le Phénicien, you had the best hummus I ever tasted until now. But now my hummus is the best I ever had.
Here is the recipe:
Pour out the liquid of
1 can of pre-cooked chickpeas (245 g)
and put inside a blender. Add
60 g of plain low-fat yoghurt
40 g walnut oil
40 g water
1 garlic clove (or as many as you like…I use two)
salt (to your liking)
Blend well. Add more yoghurt or walnut oil if the hummus feels to dry or dense. That’s it! That’s the creamiest, smoothes hummus you will ever have. As simple as that. Enjoy!
