Indulge in the pleasure of savouring a scrumptious and slimming world-friendly hummus from the world of flavours and nutritional benefits. This do-it-yourself hummus recipe is a breeze to create and will satiate your hankerings for a velvety, protein-packed dip. Ideal for plunging veggies, pita, or layering onto sandwiches, this hummus is sure to win over a crowd without compromising your health aspirations.
2 cans (400g each) of chickpeas, drained and washed
2 cloves of garlic, peeled
Juice from half a lemon
1 teaspoon of salt
3 tablespoons of fat-free Greek yoghurt (add a bit more if required, but use sparingly)
In a food processor, combine the washed and drained chickpeas, peeled garlic cloves, lemon juice, and salt.
Blend the elements until a smooth and velvety texture is achieved. Occasionally, pause to scrape down the sides of the processor bowl to ensure even blending.
Once the blend is smooth, introduce the fat-free Greek yoghurt into the processor.
Keep blending until the Greek yoghurt is thoroughly integrated, adding a touch more if necessary to achieve the desired creamy consistency. Exercise caution to avoid overdoing it, as this might result in overly thin hummus.
Sample the hummus and modify the seasoning according to your preferences. You can infuse more salt or lemon juice if desired.
Shift the creamy chickpea hummus into a serving bowl or an airtight container.
Optionally, for an extra burst of flavour and visual allure, drizzle a bit of extra-virgin olive oil on top and sprinkle with a dash of paprika or finely chopped fresh herbs.
Present your homemade hummus with preferred dippers such as carrot sticks, cucumber slices, and whole wheat pita, or utilize it as a spread within sandwiches and wraps.
Any surplus can be stored in the refrigerator for approximately 4-5 days. Give it a thorough stir before serving if the hummus separates slightly.
Relish this delectable and slenderizing hummus as a wholesome snack, appetizer, or a delightful complement to your meals!