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Creamy Hummus With Greek Yogurt

I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra.

Ready in: Level: Easy
Prep: Cook: Yields: 1 and ¼ cups of hummus


  • 1 clove garlic

  • 16oz can low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)

  • 1/2 c Stonyfield Greek Plain Yogurt

  • 1 T water

  • 1/2 t salt

  • 1 t lemon juice


Step 1

Put all ingredients in a blender or food processor. Pulse to get it going and then blend until smooth.