Hummus with soy yogurt and cucumber

Ingredients

• ½ small cucumber
• 400 g cooked chickpeas, drained
• 1 container (125 g) plain, unsweetened, unflavored soy yogurt
• 1 garlic clove, peeled and germ removed
• 2 tablespoons lemon juice
• 3 tablespoons light tahini (2 if toasted)
• ¼ teaspoon ground cumin
• 2 tablespoons olive oil
• ¼ teaspoon salt
• Sweet paprika, to serve

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of chickpeas
• What to use instead of lemon

Instructions

1. Peel the cucumber and cut it into pieces. Put it in the blender with the chickpeas and blend.
2. Add the soy yogurt, garlic, lemon juice, tahini, cumin, oil and salt and blend everything for 2-3 minutes, until smooth and creamy.
3. Serve cold, sprinkled with sweet paprika.

Nutrition facts

Approximate, per serving (about 261 g). Calculated with data from USDA FoodData Central.