Food & Cooking Recipes Appetizers Skyr Hummus Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 1/3 cups No chickpeas here! This creamy take on hummus uses skyr and tahini. Serve with roasted vegetables, like beets, or enjoy as a dip with sesame crackers and crudites. Ingredients Kosher salt ½ teaspoon minced garlic 1 cup skyr 3 tablespoons tahini 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Freshly ground pepper Directions Sprinkle a pinch of kosher salt over the minced garlic; mash into a paste with the side of a knife. Transfer to a bowl with skyr, tahini, lemon juice, and olive oil. Season with salt and freshly ground pepper, and whisk until smooth. Serve, or refrigerate in an airtight container for up to 5 days. Rate it Print