Chickpea Yogurt Dip

Hip hip- bonus food post this week! So I sort of have a confession to make. We have become hummus snobs. It all started a few years back when I began making hummus at home from time to time. Flash forward a few years later and we really don’t love any of the store bought brands anymore. I know. Total snobs! I was beginning to feel uninspired when it came to whipping up at home batches, until I saw a version in this month’s Bon Appétit which included some intriguing changes in comparison to traditional hummus methods- namely Greek yogurt and sherry vinegar (instead of tahini and lemon juice). I was unsure if the two ingredients would really make that much of a difference- but they totally did. To the point that I think I now have my hummus making mojo back. And yes, there is such a thing.

Ps: Smokey Chipotle Hummus, Sun Dried Tomato and White Bean Dip, and Spicy Feta and Red Pepper Dip (<- this is SO good)

Chickpea Yogurt Dip  from Bon Appétit
Makes about 1 1/2 cups

• 1 small garlic clove
• 2 15-oz. cans chickpeas (rinsed)
• 1/2 cup plain 2% Greek yogurt
• 3 Tbsp. olive oil
• 2 tsp. Sherry vinegar
• A large pinch of ground cumin
• Kosher salt and freshly ground pepper

Puree all ingredients in a food processor. Taste and adjust seasonings, if necessary. Pour into a serving bowl, and top with olive oil and smoked paprika, if desired.