Hummus has always been a staple snack for all my parties, but since it's so popular, it can get boring.
Hummus has always been a staple snack for all my parties, but since it's so popular, it can get boring. Here's a twist on that basic recipe. You'll find this version is slightly creamier since it's made with Greek yogurt, and the dill gives it a fresh, zippy flavor. If you have time, whip up this dip, and refrigerate it overnight — it tastes much better the next day.
1 15-ounce can of cannelini beans, rinsed and drained
2 cloves garlic
1 tablespoon olive oil
3 tablespoons plain nonfat Greek yogurt
1/4 cup loosely packed fresh dill
3 tablespoons fresh lemon juice
Salt and pepper to taste
Fresh dill sprigs for garnish
- Place the beans, garlic, oil, yogurt, dill, and lemon juice in a food processor. Blend until smooth.
- Garnish with fresh dill and serve with a variety of chopped veggies.
||Entire bowl of dip (20 oz)
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