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Hummus with Yogurt

User Rating 4.5 Star Rating (12 Reviews)


J Shepherd/Photographer's Choice RF/Getty Images
This easy hummus recipe replaces most of the traditional tahini with yogurt. This is a great alternative for those who are watching their weight. (More hummus recipes)


  • 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
  • 1-2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBSP)
  • 1/2 cup plain yogurt
  • 1 teaspoon salt


In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Soooo good! But use less salt, Member Add1e

I just made this for the first time today but will defo be making again it has a lovely creamy taste. I have made a few hummus from various recipes and this is by far the best. Only gave 4 stars because it is quite salty (and I like and cook with quite a bit of salt) and it doesn't tell you how much cumin to add, so I just added a small pinch. So for next time I would use half a teaspoon of salt. I also used a Greek yoghurt and ended up adding more chickpeas because it was a bit too thin. I also roasted 2 cloves of garlic before adding to the blender. Oh and I added a teaspoon of sesame seeds instead of tahini but they were not really necessary. So my recommendations for the recipe only having made it once is use half the salt, roast the garlic and gradually add the yoghurt to your preferred consistency. Enjoy!

38 out of 39 people found this helpful.

See all 12 reviews

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