Name: Hummus Without Tahini
Yield: 2 1/2 cups
Ingredients: 1 small clove garlic; Coarse salt and freshly ground pepper; 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; Crudites and pita chips, for serving

Hummus Without Tahini

Tags: Appetizer Mediterranean Sauce/Condiment Side Dish

Yield: 2 1/2 cups

Ingredients

1 small clove garlic
Coarse salt and freshly ground pepper
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
Crudites and pita chips, for serving

Steps

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.
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.