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
- 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.
- Add all the other ingredients to the food processor and purée.
- Scoop the hummus into a bowl and garnish as needed.