Tahini-less Hummus

Smash together 1/2 clove of garlic and 1/4 teaspoon of salt to a paste using the salt as an abrasive.

Add the garlic paste to your mixer.

Add 2 cans of cooked chickpeas to the mixer.

Add 2 tablespoons of lemon juice to the mixer.

Add 1/4 cup of Greek yogurt to the mixer.

Add 1/4 teaspoon of cumin to the mixer.

Add a hint of grated fresh nutmeg to the mixer.

Blend the mixture and stream in 3 to 4 tablespoons of olive oil through the feed tube while blending.

If the mixture is too stiff, add a little bit of the reserved liquid from draining the chickpeas.

Continue blending for 2 to 3 minutes until smooth.

Spread the hummus out on a plate or pour it into a bowl.

Put some hummus away in the refrigerator to save for snacks later in the week.

Equipment Needed

Dietary

Allergens