“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor
Recipe information
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)
Need to make a substitution?
Preparation
Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.
Nutrition Per Serving
10 servings
1 serving contains: Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 280