Hummus is a bit hit around here and a staple in our diet. I introduced it to the boys when they were very small and they love it. We use it for our picnics, as a side dish, a snack with vegetables… anything!
My little monkey usually gets a rash around his face from the tahini paste (he has allergies…) so a couple of years ago I started making it with yoghurt instead. the yoghurt makes the hummus lighter and healthier, as we usually have all the ingredients around.
For this recipe you will need: A tin of chickpeas; Organic low fat yoghurt (I find the organic yoghurt less acidic); Lemon juice of half a lemon; 1 Clove of garlic; Extra virgin olive oil; Salt and peppern a food processor combine the chickpeas, drained and rinsed, 2 tablespoons of organic yoghurt, the lemon juice, the garlic and a pinch of salt and pepper. Turn on the food processor and blend. Taste and adjust the seasoning. At this point, if you like it creamier, you can add a bit more yoghurt or some extra virgin olive oil.
Serve in a dish, drizzle a tine bit of extra virgin olive oil and start dipping.
It’s so simple, healthy and a good source of protein – what else can you ask for?. Have a great day, Chaotic Itzi