Big Steve’s Tangy Hoummos

You should know that we have a bit of a hoummos skirmish going on in the Kalil family. Stephen continues to prefer a basic recipe that straddles the line between Israeli and Lebanese hoummos, while Big Steve’s tastes are trending as of late toward a creamier hoummos with a bit of tang thanks to the addition of yogurt. Our family’s difference of opinion is just a battle in the much greater “Hoummos War” between Israeli and Lebanese -style variations, though. One is more Tahini-centric while the other features stronger notes of lemon and garlic, but without a doubt, both are delicious…and the same goes for Stephen and Big Steve’s preferred recipes.



  • 2 15.5-oz cans of chickpeas (strained but not rinsed)
  • ¼ cup lemon juice
  • ¼ tsp salt
  • 1 heaping TBL garlic, minced
  • ½ cup tahini
  • ¼ cup olive oil
  • ½ cup Bulgarian style yogurt, or any plain full-fat yogurt 


Stir tahini to re-incorporate oils. Next, combine all ingredients in a clean bowl. Pour mixture into a food processor and pulse several times, then run for 30 seconds. Scrape down the sides of the food processor and run again for several minutes or until smooth, scraping down the sides as necessary. The final product will be very creamy and a little tangy.

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