Sprout & Pea

As you might be able to tell from brows­ing through this site, I’m a big fan of Greek yogurt and I was lucky enough to have one of my favorite Greek yogurt com­pa­nies take notice as well. The awe­some folks over at Chobani con­tacted me recently and offered to send me some free sam­ples to exper­i­ment with and of course I was thrilled. A giant assorted twelve pack finally arrived this Fri­day and it was per­fect tim­ing because I had a lot of hol­i­day par­ties to cook up some treats for this week­end. The first dish I decided to incor­po­rate the yogurt into, how­ever, was just a sim­ple snack for me and the roomies.

I’ve attempted hum­mus in the past using tahini but for some rea­son it has never come out tast­ing quite right. Then, at a recent party, some­one brought the most deli­cious home­made hum­mus I’ve ever tasted. When I asked her what was in it, I was shocked to find out that the only ingre­di­ents were chick peas, gar­lic, olive oil, lemon juice and a lit­tle salt and pep­per. This truly was some of the best hum­mus I had ever tasted. So, I decided to draw some inspi­ra­tion from this tasty snack. I thought it would be great to add some Greek yogurt to this easy recipe for a slightly creamier tex­ture and a bit of a tang, and it was a great deci­sion. The result was a light, fla­vor­ful hum­mus that almost reminded me a bit of arti­choke dip. When my room­mate took the first taste, her eyes lit up which is the best reac­tion I can ask for and a sure sign that this will def­i­nitely be a new sta­ple snack around the house. Here’s how I made it…

1 can of gar­banzo beans
1 6 oz can of 0% greek yogurt (you can use 2% for a thicker, creamier dip)
1 tsp extra vir­gin olive oil
Juice of one lemon
3 cloves of chopped gar­lic
salt and pep­per to taste (I added a lit­tle gar­lic pep­per as well)

Blend gar­banzo beans, greek yogurt, lemon and olive oil in food proces­sor. Add gar­lic, salt and pep­per and blend until smooth.