"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 small garlic clove
2 15-ounce cans chickpeas (rinsed)
1/2 cup plain 2% Greek yogurt
3 tablespoons olive oil
2 teaspoons Sherry vinegar
A large pinch of ground cumin
Kosher salt
Freshly ground black pepper
Olive oil
Pomegranate seeds
Coarsely chopped fresh mint
Preparation
Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.
