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Super skyr hummus
Super skyr hummus

Super skyr hummus

It’s easier to make your own hummus than you may think, and with this super skyr hummus recipe, you can also enjoy giving it a lovely silky smooth texture thanks to the addition of the Icelandic-style skyr Natural yogurt

SERVES
4
PREP
15 mins
COOK
10-12 mins

It’s easier to make your own hummus than you may think, and with this super skyr hummus recipe, you can also enjoy giving it a lovely silky smooth texture thanks to the addition of the Icelandic-style skyr Natural yogurt

INGREDIENTS

    For the dukkah topping
  • - 1 tbsp each of cumin, coriander seeds, fennel seeds and sesame seeds
  • - 2 tbsp sunflower seeds
  • - ¼ tsp sea salt
  • - pinch of dried mint

  • For the hummus
  • - 400g tinned chickpeas, drained
  • - 2 tbsp tahini
  • - 2 tbsp extra virgin olive oil
  • - 1 small garlic clove, crushed
  • - 1 lemon, juiced
  • - 150ml skyr Natural
  • - 2 tbsp coriander leaves, roughly chopped
tip

METHOD

1. Toast all the dukkah ingredients, apart from the mint, in a dry pan over a low heat for about 10 minutes, until just fragrant. Transfer the mix to a pestle and mortar, add the mint and lightly crush.

2. Add the chickpeas, tahini, olive oil, garlic, lemon juice and 2 tbsp of water to a food processor bowl, then blend until smooth. Put the hummus onto a serving plate, fold in the Skyr Natural to create a marble effect, top with a sprinkle of the dukkah, a drizzle of olive oil and a scattering of coriander leaves. Serve with radishes, blanched Tenderstem broccoli and some toasted pitta breads. You can store any left over dukkah in a sealed jar for up to a month.
Ingredients
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