A delightful twist on the classic hummus recipe, this version incorporates a hint of yogurt for extra creaminess and a touch of lemon zest for a refreshing flavor.
If you prefer a smoother texture, peel the skins off the chickpeas. This step is optional but recommended.
Peeling the chickpeas can significantly improve the creaminess of the hummus.
In a saucepan, bring the chickpeas to a gentle boil for about 5 minutes to soften them further.
Boiling the chickpeas helps achieve a smoother blend.
Drain the chickpeas, reserving about half a cup of the cooking liquid.
The reserved liquid can be used to adjust the consistency of the hummus.
In a food processor, combine the chickpeas, garlic, tahini, yogurt, juice of the lemon, salt, and pepper. Blend until smooth.
Scrape down the sides of the processor to ensure all ingredients are evenly blended.
If the mixture is too thick, gradually add the reserved cooking liquid until the desired consistency is reached.
Add the liquid slowly to avoid making the hummus too runny.
Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with a sprinkle of paprika or chopped parsley if desired.
Garnishing adds a touch of color and enhances the presentation.
Serve immediately with your choice of accompaniments, or refrigerate for a few hours to let the flavors meld.
Hummus often tastes better after resting for a while.
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