A cool, creamy hummus dip with cucumbers, parsley and greek yogurt. Great summertime snack that packs a protein punch.
“Hummus for Bastille Day?!?” you may say. “Well that’s a day late and a dollar short! Harumph!”
All right you got me on the day late thing.
But, in my opinion, all the dollars are accounted for. Hear me out.
1) A significant portion of the population of modern day Paris is of Middle Eastern descent.
2) This recipe is adapted from David Lebovitz’s My Paris Kitchen.
Truth is, despite being an ardent francophile, I really just wanted to make some hummus. But I wanted the coolest (enter cucumber,) smoothest (enter greek yogurt) hummus I could dream up. With bite (enter parsely.) And because half of what I know about history comes from Broadway musicals, I named it after Gavroche from Les Misérables. A street urchin that flies under the radar but packs a serious punch. He also “lives” in a half-built statue of an elephant at La Place de la Bastille.
A few years ago we were in actual Paris for actual Bastille Day, staying in an apartment in Montmartre. It was an “exciting” time to be in Paris. As in, there were fireworks. Right outside our window. Reverberating throughout our apartment. Very late at night.
Oh, how I wish I’d had a pot of this hummus back then. I’d have taken the hummus out of the pot, then used the pot to knock the guys senseless. In reality, we resorted to yelling “Airholes!” (an insult that means nothing to anyone) out the window and then ducking so on one could see us. Do NOT mess with les Américains!
Threats aside, the real time you want this hummus is late afternoon when your energy is flagging (perhaps because fireworks kept you up all night) but you’ve gotta keep going (because there’s a revolution to be won.) Serve yourself some of this with whole wheat pita, carrot sticks, or even just a spoon and you’ll be good to go. Vive la France!
Notes: If you really want the smoothest, silkiest hummus you can get you have to take those chick pea skins off. And you still may have to pulse and scrape down the sides longer than you’d expect but the creamy texture is worth the effort. If you’re not a fan of bitter, decrease the amount of parsely.
- 2 cups of chick peas
- 1/2 cup of cucumber; peeled seeded and chopped.
- 9 Tablespoons of tahini
- 2 garlic cloves minced
- 1/3 cup parsely finely diced
- 2 Tablespoons 0% plain greek yogurt
- juice of half a lemon
- 1 tsp olive oil
- up to 1/3 cup of water
Place cucumber, tahini, garlic, parsely, yogurt, lemon juice and olive oil in the bowl of your food processor and process until smooth. Add water little by little if necessary.
Once you've got that to your desired consistency, add the chick peas gradually making sure they get fully incorporated. Scrape down sides and stir with small plastic spatula if necessary.
Once all chickpeas are incorporated add water to desired consistency and salt and black pepper to taste.
Scoop into serving bowl, drizzle with olive oil, and garnish with toasted pine nuts, sumac, or whole chick peas if desired.
Serve with pita, chips, crackers or crudité.