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)
- 22.18 ml tahini
- 44.37 ml olive oil
- 44.37 ml lemon juice
- 118.29 ml yogurt
- 425.24 g 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.