Hip hip- bonus food post this week! So I sort of have a confession to make. We have become hummus snobs. It all started a few years back when I began making hummus at home from time to time. Flash forward a few years later and we really don’t love any of the store bought brands anymore. I know. Total snobs! I was beginning to feel uninspired when it came to whipping up at home batches, until I saw a version in this month’s Bon Appétit which included some intriguing changes in comparison to traditional hummus methods- namely Greek yogurt and sherry vinegar (instead of tahini and lemon juice). I was unsure if the two ingredients would really make that much of a difference- but they totally did. To the point that I think I now have my hummus making mojo back. And yes, there is such a thing.
Ps: Smokey Chipotle Hummus, Sun Dried Tomato and White Bean Dip, and Spicy Feta and Red Pepper Dip (<– this is SO good)
Chickpea Yogurt Dip from Bon Appétit
Makes about 1 1/2 cups
- 1 small garlic clove
- 2 15-oz. cans chickpeas (rinsed)
- 1/2 cup plain 2% Greek yogurt
- 3 Tbsp. olive oil
- 2 tsp. Sherry vinegar
- A large pinch of ground cumin
- Kosher salt and freshly ground pepper
Puree all ingredients in a food processor. Taste and adjust seasonings, if necessary. Pour into a serving bowl, and top with olive oil and smoked paprika, if desired.
Oh yum – that looks great. I’m a total hummus snob too – it HAS to be home made and well flavoured!
Love chick peas! Thank you!! Will do it tinight!
I love this recipe — quick question: what kind of flavor does the sherry vinegar provide?
Hi Katie- the vinegar adds a really nice tangy bite to the hummus. It’s not overpowering, and definitely necessary. You could also use red wine and white wine vinegar, but I’d start with just a teaspoon- test the flavor- and the add more if you like. Enjoy!
What a fun twist! I sometimes have trouble finding tahini so this recipe would work perfectly!
Ooo! I’m a hummus snob too…guilty as charged! I’ll definitely be trying this out! I love hummus! =)