Hummus with a Difference

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This yogurt-infused hummus is very smooth and pleasing.


  • 13 cup tahini (raw sesame seed paste)
  • 14 cup fresh lemon juice
  • 2 fresh garlic cloves, crushed in a garlic press
  • 1 cup plain yogurt
  • 19 ounces chickpeas, rinsed and drained (1 can)
  • 18 teaspoon ground cumin
  • salt & pepper to taste
  • paprika (for garnish)
  • chives, chopped (optional)
  • fresh parsley (for garnish)


Combine the tahini, lemon juice, garlic, and half the yogurt in a blender or food processor until smooth.

Add the chickpeas, remaining yogurt, cumin, and salt and pepper; again blend until smooth.

Spoon the hummus into a serving dish and garnish with paprika and chopped parsley, and chives if desired.

Serving Suggestions

Serve with pita bread or crackers. If you prefer to use the hummus as a spread (or "schmear") rather than a dip, simply add more chickpeas!


Kids in the Kitchen:

Children love to press the buttons on the blender and food processor, and even the smallest kitchen elf can peel the "stinky" garlic!

Create a Hummus/Cheddar Sammy (on pita or focaccia) with your favorite veggies and the Organic Valley Cheddar of your choosing!

Add extra chickpeas and dunk your favorite veggies, best served alongside big olives, and Organic Valley Feta Cheese chunks (great with a spinach salad)!

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