Who doesn’t love a tasty homemade hummus recipe? It’s a food that can be eaten as an appetizer, as a topping, or even by itself if you’re that big of a hummus-lover. Martha Stewart-inspired recipes seldom let you down, as she is the queen of all things food related. Greek yogurt imparts a silky texture to this tahini-less hummus recipe.
1 small clove garlic
Coarse salt and freshly ground pepper
Great Value Iodized Salt, 26 oz
2 15-ounce cans chickpeas, rinsed and drained, 1/3 cup liquid reserved
2 tablespoons lemon juice (from two lemons)
1/4 teaspoon ground cumin
Pinch of freshly grated nutmeg
1/4 cup Greek yogurt
3 to 4 tablespoons extra-virgin olive oil
1. Sprinkle garlic clove with 1/4 teaspoon salt and mash with the back of a knife to form a paste. Add to food processor along with chickpeas and their reserved liquid, lemon juice, cumin, nutmeg and yogurt. Stream in olive oil, adding enough to reach a smooth consistency. Season with salt and pepper.
2. Transfer to a bowl and serve with crudites, such as carrots, radish, and endive, and pita chips. Hummus will keep in an airtight container for up to 1 week.
Recipe courtesy of MarthaStewart.com