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.