Creamy yoghurt houmous

Creamy yoghurt houmous


42 people made this

About this recipe: This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.


Serves: 24 

  • 1 (400g) tin chickpeas, drained
  • 1 clove garlic, peeled
  • 1 teaspoon salt
  • 7 tablespoons fresh lemon juice
  • 150g (5 oz) low fat natural yoghurt

Prep:5min  ›  Ready in:5min 

  1. In a blender or food processor, blend chickpeas until smooth. Mix in garlic, salt, lemon juice and yoghurt. Blend to desired consistency.

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Reviews (6)


I love houmous and was thrilled to find a few lowfat recipes. I tried this one today - less lemon and no fat greek yoghurt with plenty of garlic and some chilli - FAB! - 12 Feb 2012


Used different ingredients. I liked this recipe, as it is versitile. The problem with the original is too much lemon juice. It should only have 1 Tbsp or so. To mix things up, I used kidney beans and silken tofu, and chopped spring onions can be added for extra flavour (mellow them by grilling them first). - 15 Sep 2008


Altered ingredient amounts. Delicious! So incredibly easy to make. The yoghurt adds a nice little tang, and as my boyfriend said, makes it a bit lighter as well. We cut back on the lemon juice. After we tasted it, added some cumin and freshly ground black pepper, but we could have left it alone according to the recipe. Will definitely make again - great for informal get-togethers with friends! - 15 Sep 2008

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