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.
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.
