Ísey Skyr hummus

1 can (440 ml) chickpeas, liquor drained and re-soaked overnight

2 cloves of garlic

1 tbsp lemon juice

1 tbsp tahini (optional, but add 1 tbsp more of skyr if omitted)

125 ml natural skyr

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp cumin



1 tbsp olive oil

1/2 tbsp pumpkin seeds

Salt and pepper



  1. Drain the liquor from the chickpeas and re-soak them in a bowl of water overnight; this will make the hummus softer. Drain the liquid from the chickpeas and place them in a food processor and purée.
  2. Add all the other ingredients to the food processor and purée.
  3. Scoop the hummus into a bowl and garnish as needed. 



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