This is one of my favourite dips to serve on New Year’s eve or at any holiday party. In fact, this is the best hummus I have ever had and it’s actually adapted from a Weight Watchers cookbook recipe. It only takes 10 minutes to throw together so it’s perfect for prepping during busy holiday times.
Most hummus recipes call for tahini, but this one uses yogurt instead, giving it that welcome tangy flavour boost. It makes a great appetizer/snack and you can serve it with veggies, pretzel rounds or pretzel crackers. I often take this chickpea dip to work with some pretzel crackers or baby carrots.
This also makes a great side for a bowl of soup or salad. So, if you are looking for a delicious and healthy dip, give this hummus a try!
Author: Slightly altered from : Weight Watchers Magazine “Six O’Clock Solutions” Chickpea Dip -Pg. 19
3 cloves fresh garlic
1/4 cup plain low-fat yogurt (or non-fat Greek yogurt)
1 Tblsp fresh lemon juice
1 tsp olive oil
1/4 tsp salt
6-8 sprigs fresh cilantro (depending on your taste)
1/2 tsp crushed red pepper flakes
1 (19 ounce can) chickpeas (garbanzo beans) drained (reserve 3 Tblsp liquid from chickpeas)
*Note: Cilantro is sold in bunches of several stems with side branches. If you pull out one stem with all the side branches, then pinch off one of the side branches with 3 or 4 leaves, that’s a sprig. If you find the flavor isn’t strong enough, add more sprigs until it’s at the level you like.
- In food processor, add all ingredients and process until smooth.
- Add reserved liquid from chickpeas as needed, until you achieve the desired texture (I usually add about 1 Tblsp)
- Add additional cilantro and sprinkle a little crushed red pepper to garnish
Makes 2 cups
Prep time: 5 minutes
Total time 10 minutes