Creamy hummus with a kick, made with Greek yogurt instead of tahini!
There is one ingredient that I never kept in the house before I got married that now is not only in the house but on the kitchen counter - ready to be used every day! That ingredient is Franks hot sauce. (Note: this is not sponsored by Franks, it is just a fact!). My husband loves Franks! He puts it on almost everything - meats, potatoes, eggs, even some vegetables. A little goes a long way for me but every now and then I'll add a dash to an otherwise bland-tasting dish.
While hummus isn't necessarily bland, it isn't loaded with lots of flavor either! Adding a little hot sauce definitely livens it up. Even my husband, who is not a big hummus fan, was chowing down on it before I took it away to snap some pictures.
Chickpeas are the start of the show in hummus. High in protein, fiber and even iron, chickpeas are a great addition to a plant-based diet. I'll often throw a handful on a salad or in a bowl of soup.
Hummus isn't hard to make but I always end up left with most of a jar of tahini (sesame seed paste), which is used in classic hummus recipes, and nothing to make with it. This version of hummus replaces tahini with plain Greek yogurt. The yogurt adds creaminess and most important to me, I can always find ways to use any leftover Greek yogurt!
I like hummus just as a dip with vegetables such as carrots and celery or with pita chips, but it would also be great as a sandwich spread or on a wrap!
- 2 15-ounce cans chickpeas, rinsed and drained
- ½ cup Greek yogurt, plain
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 2 cloves garlic
- ¼ cup Franks® hot sauce
- 2 Tbsp water
Combine all the ingredients in a food processor and blend until smooth, scraping down sides as needed.
Serve with assorted vegetables and crackers or use as a sandwich spread.
Yield: about 6-8 servings