Greek Yogurt Hummus with Bell Pepper Strips

Name: Greek Yogurt Hummus with Bell Pepper Strips
Prep time: 8 min
Total time: 8 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/2 cup plain Greek yogurt; 1 (15 oz) can chickpeas, drained and rinsed; 2 tbsp tahini; 1 tbsp fresh lemon juice; 1 garlic clove, peeled; 2 tbsp cold water; 1 red bell pepper, sliced into strips

From the Chef Paulo kitchen · Updated September 4, 2026 How we develop recipes

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Prep: 8 min
Cook: None
Total: 8 min
Serves: 4
Per serving: 165 cal

Chickpeas, tahini, lemon and garlic taken smooth in a food processor, with Greek yogurt standing in for the extra olive oil a classic hummus leans on. It comes out paler and lighter, and the yogurt is where the 9.1 grams of protein a serving comes from. Eight minutes, four servings, nothing goes on the stove.

You do need the processor. A fork will not take canned chickpeas anywhere near smooth, and the skins in particular need a solid three to four minutes of blending before they disappear, so stop once or twice and scrape the bowl down. Then add the cold water a spoonful at a time. Too little and the dip drags at the pepper strip; too much and it slumps in the bowl.

Tahini and garlic carry the whole thing, so be generous with both. White beans blend even creamier if that is what your cupboard holds. One thing worth knowing: raw garlic sharpens as it sits, so a bowl made in the morning will taste considerably bolder by evening. Make it close to when you want it, or start with a smaller clove.

A recipe from Chef Paulo chefpaulo.com/recipes/greek-yogurt-hummus-bell-pepper-strips/

Ingredients

1/2 cup plain Greek yogurt
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp fresh lemon juice
1 garlic clove, peeled
2 tbsp cold water
1 red bell pepper, sliced into strips

Method

Blend the yogurt, chickpeas, tahini, lemon juice, and garlic in a food processor until smooth, 3 to 4 minutes, stopping once or twice to scrape the bowl down — canned chickpea skins need that long to disappear.
Add the water a spoonful at a time, blending, until it is soft enough to scoop without dragging.
Season with 1/2 teaspoon salt and serve with the bell pepper strips for dipping.

Chef's notes

White beans blend even creamier than chickpeas, if that is what you keep in the cupboard. A spoonful of smoked paprika stirred through at the end turns it darker and warmer. Raw garlic sharpens as it sits, so a bowl made in the morning will taste bolder by the evening — make it close to when you want it, or start with a smaller clove if you are making it ahead.