With pita chips, veggies, or slathered on a sandwich, this homemade hummus is pretty darn tasty.
- 1 can, 15oz. chickpeas, drained & rinsed (reserve 4 tbsp. of water from can)
- 1/3 cup lemon juice
- 1 tbsp. minced garlic
- 1 tsp. kosher salt
- 3/4 plain Greek yogurt
- 1/2 cup tahini
- olive oil
- Roma tomato, diced
- Kalamata olives
Drain and rinse the chickpeas, reserving 4 tbsp. of water from can. This next step will take you 10 – 15 minutes, but it is absolutely worth it and will yield a creamier hummus: remove the skins of each chickpea. Once all the skins are removed, place chickpeas through salt in a blender and pulse until smooth. Add Greek yogurt through water to food processor and pulse until smooth. Taste and season as determined.
Drizzle with olive oil and top with paprika, tomato, and olives. Keeps in the refrigerator for 2 weeks.