Tangy Greek yogurt and salty olives give this hummus a Mediterranean kick. Serve with gluten-free rice chips. Opa!
1 large garlic clove
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons fat-free milk
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
8 pitted kalamata olives
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
Chopped kalamata olives (optional)
How to Make It
Drop garlic through food chute with food processor on; process until minced. Add yogurt and next 6 ingredients; pulse 10 to 12 times or until desired consistency. Garnish with chopped olives, if desired.