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.

  1. Oh yum - that looks great. I’m a total hummus snob too - it HAS to be home made and well flavoured!

  2. La Torontoise

    Love chick peas! Thank you!! Will do it tinight!

  3. I love this recipe — quick question: what kind of flavor does the sherry vinegar provide?

    • Clara

      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!

  4. Ooo! I’m a hummus snob too…guilty as charged! I’ll definitely be trying this out! I love hummus! =)

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