Roasted Red Pepper Greek Yogurt Hummus
Roasted Red Pepper Greek Yogurt Hummus is a creamy dip that pairs nicely with pita bread or fresh vegetables. Chickpeas, tahini, lemon juice, spices and fire roasted red peppers are blended with Greek yogurt for added protein and creaminess.
Servings: 6
Ingredients
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- 1 - 16 oz can of chickpeas garbanzo beans, drained and rinsed {save some liquid from the can if you think you want a thinner hummus}
- 1/4 cup plain whole milk Greek yogurt {or Greek yogurt of your choice}
- 6 ounces fire roasted red peppers {or you can use plain roasted red peppers}
- 1 lemon juiced
- 3 tablespoons tahini
- 2 or 3 garlic cloves
- 1 tablespoon extra virgin olive oil {more if you need to thin out the hummus}
- Salt {optional}
Garnish:
- Fresh parsley
- Kalamata olives
- Chopped roasted red peppers
- Sprinkle of paprika
- Olive oil
Instructions
- Put the all ingredients except the olive oil into a food processor. Blend the hummus for 30 seconds.
- Add the 1 Tablespoons of olive oil and continue to blend until you reach the consistency you want. You can add more olive oil or the liquid from the chickpeas to thin out the hummus. Test and adjust seasoning and add salt if you desire.
- Serve the hummus in a bowl and garnish with fresh parsley, olives, chopped roasted red peppers and olive oil. Serve with pita or vegetables.
Notes
- You can adjust the olive oil by adding more to make the hummus thinner if you want.