This dip is my favorite “go-to” hummus type dip.  It’s healthy, fresh and I usually have all of the ingredients on hand.  My kids and husband gobble this up so quickly that I have become accustom to doubling the recipe.  In addition to just being a dip for pita chips or vegetables, I use this dip as a spread on sandwiches or tortilla wraps!

Lemony Chickpea Dip

Ingredients:

1 can garbanzo beans, drained and rinsed

1 clove garlic

juice of 1/2 -1 lemon

¼-1/2 tsp kosher salt

¼ tsp paprika

¼ tsp cumin

4 oz. plain greek yogurt

1/8-1/4 cup olive oil

Directions:

In food processor combine all ingredients, reserving half of the olive oil to pour in as you go.  Sprinkle with chopped parsley or cilantro.  Serve with whole grain crackers, pita chips, pita bread or vegetables.

Alter the flavor and nutrients by adding in a handful of arugula (gives a spicy kick) or spinach.  I almost always use up extra arugula in this way.