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Healthy Hummus Recipe

Hummus Recipe

Hummus Recipe

Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug.

Hummus Recipe

Other than cooking, photography and blogging, I also love turning wool, yarn, silk, alpaca, cashmere into beautiful scarves, sweaters and socks. It’s turned into quite an obsession, my craft room is filled with wool freshly sheared and you’ll never find me not-knitting in my spare time.

Hummus Recipe

On the way to the yarn shop, I always stop by Simon’s, a family-owned deli that was recently featured in NY Times 36 Hours in Sarasota. It’s a dine-in/takeout place that’s friendly to meat lovers, vegetarians and vegans. Yes, we all can get along!

Hummus Recipe

If you’re in town and have a chance to stop by, there are 2 must-eats. The Kale Tabouli (here’s my version) and their hummus. Simon’s hummus is clean, fresh, snappy from the garlic and lemon. What makes their hummus so tasty and fresh was NOT an addition of an ingredient, but actually quite the opposite.

In addition to leaving out a specific ingredient (watch the video below to find out), I’ve also lightened up the recipe by adding in plain yogurt to create a smooth, creamy hummus.

Hummus Recipe

 

 

Healthy Hummus Recipe Video

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Healthy Hummus Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Hummus Recipe

Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!

Ingredients:

One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsley

Directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

***


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Comments 36

  1. veena

    Hi..
    Was looking for nice hummus recipe … I think urs is the best ..will try tomorrow and will link ur recipe in my blog if u dont mind .. great blog dear ..keep it up..

  2. Diana @GourmetDrizzles

    I love this recipe! Tahini is yummy but can’t wait to try the substitution of yogurt.

  3. Joyce

    This sounds like an answer for my granddaughter who is allergic to sesame and sesame oil

  4. Saski

    I like to add sumac… I also use half tahini half yogurt – tahini is mega good for you!

  5. Christine (Cook the Story)

    You just made me *really* miss my old handout of a yarn shop in Toronto (The Purple Purl, if ever you’re in town). Since moving to Orlando I haven’t found anything like it, nor have I found many kindred knitting friends. I’m going to get on Ravelry tonight and see if I can’t find a new knitting group. Thanks for the nudge! (This hummus looks and sounds amazing, btw).

  6. Betty q.

    You know what goes well with your hummus…homemade kale-sesame crackers! I make mine with furukake, pinch of cayenne, and my garlic seasoning! am totally a happy camper with those crackers slathered with hummus!

  7. Pingback: An Armenian-Greek Dinner Party, Part One | A Girl's Gotta Balance

  8. Eva | Adventures in Cooking

    I have been wanting to take up knitting and crocheting for ages. I knit a little bit in college, but only very plain scarves and the like, I’d love to learn how to make some of the more complex patterns and designs. If you had any interest in posting about what you’ve made I’d love the read about it/see them!

    And this hummus sounds delicious! My dad is from Greece, so hummus was always a staple at our house. Ours was incredibly garlic-y, though, which I liked, but I could definitely see it being too much for some people haha :)

  9. Kelly

    This hummus recipe looks simply to die for! And I can’t WAIT to snag a copy of your cookbook!! xoxo

  10. Helana Brigman

    That’s so cool that you spin wool. That’s such an awesome and interesting hobby. Plus this hummus recipe looks great. Hummus is so versatile you can eat it with almost anything!

  11. Angie @ Big Bear's Wife

    ooo that looks great! I have friends that live down that way so I’ll have to let them know about that restaurant! Since I’m about 12 hours away, I’ll have to make your version instead!

  12. Pingback: An Armenian-Greek Dinner Party: Recap | A Girl's Gotta Balance

  13. webablish

    yo. Its looking fine & Its healthy so I like healthy food very much because as a sport person i have to manage my food.

  14. Crystal

    I can’t wait to try this! I LOVE hummus but I’ve always been a little too intimidated to make it on my own. Not to mention that I never seem to find Tahine paste when I need it. This recipe looks easy and delicious though!

  15. Joana

    I love hummus, but I think I would reeeealy miss the rich sesame taste brought by Tahini… Maybe I can make up for it by substituing sesame oil to the olive oil you used?

    1. SteamyKitchen

      Oh by all means us Tahini! Just add a tablespoon first, taste and you can add more.
      Sesame oil would not be a good substitution.

  16. 3girls1apple

    Hummus! Hummus! Hummus! A favorite of ours, must I say. This recipe looks awesome. I may have to try it one day. Thank you!
    from 3girls1apple.com

  17. lisa durden

    Jaden! Wow, this looks so delicious. I can’t wait to try this recipe out. Your pictures are out of this world… these look to die for.

  18. samantha

    great recipe! I’d put a tad bit less yogurt next time just to see if I get a thicker texture.

  19. Christoph

    Stunning photos, and wonderful story. It is really funny, I make hummus quite often, but have never put tahini in mine as I have never kept any around. I was thinking to get some to add, but now I think I will continue to leave it out. I do wish I could find sumac root to add. When traveling in Israel, the hummus was out of this world, and that was one of the ingredients they used.

  20. Amy Renold

    Lovely pictures and lovely hobbies you have! :) I’m a hummus lover. The recipe looks fabulous. Shall definitely try it tomorrow.

    Thanks for the post!

  21. Emily

    A quarter cup of Lemon Juice is way too much… my hummus is sour now. :(

  22. Sherry Scott

    Ooh, and drizzled with a little sriracha for the spicy crowd! Great!

  23. Barbara

    Will the lemon juice make the yogurt curdle? Especially if you try to keep it 5-7 days… Thank you in advance for your advise.

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