Ingredients

• 1 small clove garlic
• Coarse salt and freshly ground pepper
• 2 15-ounce cans chickpeas, rinsed and drained, 1/3 cup liquid reserved
• 2 tablespoons lemon juice (from two lemons)
• 1/4 teaspoon ground cumin
• Pinch of freshly grated nutmeg
• 1/4 cup Greek yogurt
• 3 to 4 tablespoons extra-virgin olive oil
• Crudites and pita chips, for serving

Directions

1. Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.

2. Step 2

3. Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.

Email to a friend | Print this recipe | Back