Creamy Hummus With Greek Yogurt
I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra.
- 1 clove garlic
- 16oz can low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
- 1/2 c Stonyfield Greek Plain Yogurt
- 1 T water
- 1/2 t salt
- 1 t lemon juice
Put all ingredients in a blender or food processor. Pulse to get it going and then blend until smooth.