Categories: appetizers, not tried

Ingredients

• 1 can (19 ounces) chickpeas, drained and rinsed
• 1 cup plain low-fat yogurt
• 1 tablespoon lemon juice, optional
• 1 teaspoon jarred chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon fresh ground pepper
• 2 scallions, chopped (about 1/4 cup)
• Raw vegetables and pita-bread wedges

Directions

1. Place chickpeas, yogurt, lemon juice (if using), garlic, cumin, salt, and pepper in food processor.

2. Process until the dip is smooth and creamy, about 20 seconds.

3. Add scallions and pulse to combine.

4. Transfer to serving bowl and serve with assorted veggies and pita wedges.

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