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Kalamata-Garbanzo Hummus

Photo: Oxmoor House
Yield 7 servings (serving size: 1/4 cup)
Tangy Greek yogurt and salty olives give this hummus a Mediterranean kick. Serve with gluten-free rice chips. Opa!

Ingredients

  • 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)

Nutrition Information

  • calories 77
  • fat 4 g
  • satfat 0.7 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 3.5 g
  • carbohydrate 7.1 g
  • fiber 1.4 g
  • cholesterol 1 mg
  • iron 0.4 mg
  • sodium 132 mg
  • calcium 33 mg

How to Make It

  1. 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.

Cooking Light Gluten-Free Cookbook