Hummus, Turkish Style

Hummus is commonly made with some yogurt in Turkey, which makes it light and ethereal.  I have made this for years with cow's milk yogurt, then last year when we stopped eating cow's milk, I made this with goat's milk yogurt - now that we are trying to cut out animal products where we can - I tried this with coconut yogurt and its delicious.  I think the coconut adds just a hint of sweetness.

I love this just spread on whole wheat pitas torn into pieces.  It is wonderful as a spread for sandwiches (try roasted eggplant and tomato). 

Its a fabulous dip for crisp veggies or pita chips (a recipe for Toasted Pita Chips is included below).  David dips organic blue corn chips into hummus.

1/2 pound dried chickpeas (or 2 cups canned chickpeas, rinsed with cold water)
2  garlic cloves, chopped (add more if you love garlic)

we like alot of garlic!

juice of 1/2 lemon   
2 tablespoon extra virgin olive oil
1/4 cup tahini
1 teaspoon ground cumin
1/2 cup coconut plain yogurt (or any kind of plain yogurt)
1/2 - 1 teaspoon salt
handful of flat-leaf parsley or chopped green onion
paprika to sprinkle on top


Soak the chickpeas overnight in a quart of water.  The next day, drain the beans and combine in a large pot with a fresh quart of water.  Bring to a boil, reduce heat, and simmer, coverd for about 2 hours until beans are tender.

Drain the beans and puree (in a food processor or powerful blender) along with garlic, lemon, olive oil, tahini, cumin, yogurt, and salt.  Have a taste and adjust to the way you like it - add more of anything.  Remove from food processor into a serving bowl, sprinkle paprika on top.

Will easily store 5 days in the frig.

Options:
- leave out the yogurt if you like a more traditional texture
- substitute lime juice instead of lemon
- add a couple of chipotle peppers in adobo sauce with beans etc. in the food processor
- cut down on the added oil by using some of the bean cooking liquid instead
- add toasted sesame oil in place of some or all of the olive oil
- add your favorite spice, cinnamon, cardamom, ...
- substitue cashew butter in place of tahini (or almond or peanut butter)
- try this with black beans instead of chickpeas (yum!)
- add several handfuls of fresh spinach to the food processor for a beautiful green hummus

Toasted Pita Chips
Preheat oven to 450 degrees.  cut 4 whole wheat pitas into 4 triangles each.  Separate each triangle into 2 halves at the fold.  Arrange, rough side up, on a baking sheet.  Spritz lightly with olive oil cooking spray or brush lightly with olive oil.  Bake until crisp, about 8 - 10 minutes.