Prep 5 mins
Cook 0 mins
This is the best Hummus dip I have tried by far. I am so glad I experimented with this one until I got the best result. ;) Store in an airtight container in the refrigerator.
- 10 -15 kalamata olives (pitted)
- 1 1⁄2 tablespoons tahini
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1⁄2 cup yogurt
- 15 ounces garbanzo beans, drained (chickpeas in a can)
- In a food processor, combine first 4 ingredients and blend. To that add chickpeas and continue blending until creamy, smooth dip forms. If dip is too thick, add 1 tablespoon of water, until desired consistency.