"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor
Ingredients
Makes about 1 1/2 cups
Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.
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Reviews (5)
Back to TopI don't disagree with any of the reviewers -- good or bad. This is a lighter take on hummus, as DebraLewis stated. If you like hummus, you'll like this dip. Also think that more sherry vinegar would make it tastier. It was good with chips, super bland with carrots. My husband added some fresh horseradish and that livened it up, but I think I'll stick with my beet hummus recipe from here on out.
yazbeansaysmeow
Alexandria, VA
11/30/2014
I don't understand the negative comments...I love this and make it regularly...only change is one more teaspoon of sherry vinegar...like the lighter take on hummus.
debralewis
2/1/2014
There's just no flavor - I'm not sure why you would make this instead of hummus. I added a fair dose of kosher salt and several tbsps of fresh lemon juice. Completely edible but nothing to drive me to make it again. Stick with hummus!
Anonymous
Washington, DC
5/29/2013
I wasn't that impressed, this was a bit bland for me, but my boyfriend loved it, so will be making it again.
Anonymous
Miami, FL
3/6/2013
Easy and delicious. I only had 0% fat greek yogurt on hand, so I needed to add just a touch more olive oil to make the consistency smoother.
Anonymous
Philadelphia
2/24/2013
