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Views: 1108
Last updated: 05 May 2009

Creamy Yoghurt Houmous

Reviews  (3)
Tweaks   (2)
  • Serves: 24
  • Yield: 24 servings
  • Ready in: 5 mins (5 mins Prep - Cook)
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.

Ingredients

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

Preparation method

  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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Nutrition

  • Calories 26.1kcal
  • Calories from Fat 1.9kcal
  • Fat 0.2g
  • Saturated Fat 0g
  • Cholesterol 0.1mg
  • Sodium 155.6mg
  • Carbohydrates 5.2g
  • Dietary Fibre 0.8g
  • Protein 1.2g
  • Sugars 1.3g
  • Vitamin A 1.5mcg
  • Vitamin C 3.1mg
  • Calcium 14.8mg
  • Iron 0.3mg
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More Tweaks (2)

  Tweaks

  •     
    Tweak: windedmama 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).

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    Tweak: Esmee 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!

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Reviews & comments Reviews & comments

  •     

    Review: DARLENE JOY

    I did this recipe exactly and it came out more like a houmous shake. Very watery.


    Posted: 15 Sep 2008 Easy

        
        

    Review: NINA31

    This hoummous was runny and bland. I like the idea of using yoghurt in a hoummous recipe to give it an extra tang, but I wouldn't use this one again. It just wasn't worth "tweaking" to try to get it right.


    Posted: 15 Sep 2008 Easy

        
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