Two Great Tastes That Taste Great Together

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by Hannah (BitterSweet)
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Now where did I put that recipe? My filing system is hardly fool-proof, and probably completely incomprehensible to anyone other than me, but rarely do I lose recipes entirely. All works in progress are always digital, at least, so there aren’t a hundred scraps of splattered and stained paper piled high on tables or shoved into desk drawers. Most are now carefully organized into the graciously all-inclusive cloud, always searchable and instantly backed up, putting my anxious mind at ease. That’s why it’s confounding when things still slip through the cracks, despite the care taken to prevent such disasters. Misplacing a recipe for something as stunningly delicious as this hummus recipe, for example, was nearly a snacking tragedy.

Dramatic words indeed, but this particular mash-up of both that beloved garbanzo bean spread and cool, creamy cucumber tzatziki exceeded even my own expectations from the very first batch. Lighter and fresher than the typical dip, crisp cucumbers added textural contrast so often missing from hummus. Zesty lemon and dill brightened the flavor profile considerably, imparting an unmistakably summery flavor, even if made in the heart of winter. I had made it numerous times before and thought for sure that such a winning savory delight must have surely made it on the blog already. Searching through the archives turned up precisely zero matches though, much to my growing fear, and the hunt was on. Nope, not in the aforementioned cloud. Not on the laptop. Not on the external hard drive. Not even published anywhere- Which it truly deserved to be. How could I let something as wonderful as that hummus go extinct?

Dejectedly accepting that it was gone for good, it was only then that the recipe found me. Hiding in the darkest corner of the desktop computer, in a long forgotten file, there it sat, waiting patiently to see the light of day. Introductions are long overdue, but thank goodness you can finally meet the one that almost got away. Snatch up the recipe and save it well! After trying it just once, you’d feel the sting of longing if you misplaced it, too.

Yield: 3 1/2 - 4 Cups

Hummiki (Hummus-Tzatziki)

Hummiki (Hummus-Tzatziki)

Lighter and fresher than the typical dip, crisp cucumbers added textural contrast so often missing from hummus. Zesty lemon and dill brightened the flavor profile considerably, imparting an unmistakably summery flavor, even if made in the heart of winter.

Ingredients

  • 3/4 Cup Plain, Unsweetened Vegan Yogurt
  • 1 15-Ounce Can (1 3/4 Cup) Chickpeas, Drained and Rinsed
  • 2 Large Cloves Roasted Garlic
  • 2 Tablespoons Olive Oil
  • Zest and Juice of 1/2 Lemon
  • 1 Tablespoon Chopped Fresh Dill
  • 1/4 Teaspoon Ground Cumin
  • Salt and Pepper
  • 1 Cup Seeded and Finely Diced Cucumber

Instructions

  1. Toss all of the ingredients into your trusty food processor or blender, except for the cucumber, and puree thoroughly, until silky-smooth. Scrape down the sides of the bowl as needed to get everything mixed in, and give the machine ample time to blend. For the best consistency, it may take as long as 5 – 10 minutes, so be patient.
  2. Add salt and pepper to taste.
  3. Stir in the chopped cucumber by hand, and chill for at least 2 hours before serving for the best flavor. It will keep in an airtight container in the fridge for up to a week… If you can resist eating it all long before then.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 95mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 2g
© Hannah Kaminsky
Cuisine: Middle Eastern / Category: Dips, Dressings, Sauces, Spreads, and Condiments

35 thoughts on “Two Great Tastes That Taste Great Together”

  1. This looks wonderful! Hummus and tzatziki are two favorites in our household, combining them will be a new treat. Thanks for hunting down the recipe (all cooks go through losing a beloved recipe at some point!). After a long and detailed search, I finally found a wonderful recipe manager that included all I was looking for in recipe storage. Paprika recipe manager has helped me to manage my computerized files. I still enjoy making a hard copy though, so I can flip through my favorites and see all the stains from previous use!

  5. Wow this looks great! Any idea what I could substitute the yogurt with? I can’t find the unsweetened one up here… Do you think vegan cream cheese would make it too thick?

    1. I would try a silken tofu in place of the yogurt. You may need to add a few drops of water to thin. If you like, a bit of cucumber juice would work well also.

      1. Great suggestion, Lisa! I might recommend adding a few drops of apple cider vinegar instead of water to thin it out, though, to replace that characteristic yogurt tang. Otherwise, cream cheese can also work, with more significant thinning out. I might use a ratio of 1:1 cream cheese:water, but just try adding liquid until the consistency seems right.

  6. Oh my gosh, that sounds so wonderful, Hannah! What a brilliant idea. It does, indeed, sound so light and fresh. Perfect for these humid summer days!

  7. Just last weekend I bought a cucumber dill hummus from the prepared food bar at Wegmans, and thought it was just like this – a cross between hummus and tzakiki!

  11. You are too genius my friend – hummus and tzatziki are my favourite dips all time so together it must be a flavour explosion :)

    Cheers
    Choc Chip Uru

  12. It’s SO funny that you just posted this today- while I was driving home from work I decided to find myself a good hummus recipe this afternoon!

  14. What a great idea! I love both of those flavors, but never thought about putting them together! Thank you for the recipe!!!

  15. Is my MacAir laptop receipt hiding with this recipe in that corner, perhaps? Would you mind having a look for me? My Dad wants it for tax and I can’t find it anywhere.

  18. So happy you found you lost little post. Just so much data to organize I think sometimes we just need a filing system for our filing system. Great idea to blend the 2 and so fresh and light this hot summer. Take Care, BAM

  20. This is TOTALLY up my alley! I love hummus and tzatziki and I just so happen to have some plain yogurt in my fridge, awaiting its fate (this recipe). Thank you!

  21. I really need to get going on this whole “back up my work” thing. Like, really. Who knows what gems I have that are about to be imminently lost! Like this hummus. Ummm SO GOOD.

  24. Sounds like you’re more organized than me; my recipes remain handwritten until I’m ready to post them. It works okay, as long as I actually write them down! Sometimes I keep putting it off, and then it’s me freaking out trying to remember what I did. Ahh! This looks like an amazing combination though. I love both tzatziki and hummus. :) The photo is beautiful too!

  26. YEAH BABY! This one is being filed in the “don’t lose” section of this old recipe hunting P.C. to be elevated to its rightful position as chief lunchtime comestible in the coming summer weather…too cold for humus at the moment…only hot soup will do!

  27. Wow, I look forward to trying this! Isn’t it great when a combo of 2 recipes takes something to a new level!? I had that happen recently with a spicy black bean recipe and a warm veggie red vinegar mix..it was way yummier than i ever expected
    PlantBasedDietAdventures.com

  28. Love both! And…I just happen to have leftover yogurt and some chickpeas in the fridge, along with fresh cucumbers from the farmer’s market. Score! Looks delicious :)

  29. Reblogged this on threechickstalkingaboutfood and commented:
    This sure looks good and is a great idea for summer vegetable dipping snacks! They cucumber in the dip would be so cool and refreshing. The spices in this recipe look really yummy. I love the warm savory flavor of cumin seeds, which remind me of home. I think I’ll try making this hummus with either unsweetened cultured almond or coconut milk (vegan yogurt) instead of soy, and I think I’ll add more garlic, too.

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