Name: Chickpea-Yogurt Dip
Yield: Makes about 1½ cups
Ingredients: 1 small garlic clove; 2 15-oz. cans chickpeas, rinsed; ½ cup cup plain 2% Greek yogurt; 2 teaspoon tsp. Sherry vinegar; A large pinch of ground cumin; 3 tablespoon Tbsp. olive oil plus more for serving; Kosher salt and freshly ground black pepper; Pomegranate seeds (for serving); Coarsely chopped fresh mint (for serving)

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“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

Recipe notes