Kalamata-Garbanzo Hummus

Photo: Oxmoor House

Tangy Greek yogurt and salty olives give this hummus a Mediterranean kick. Serve with gluten-free rice chips. Opa!

Yield: 7 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.5g
  • Carbohydrate: 7.1g
  • Fiber: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.4mg
  • Sodium: 132mg
  • Calcium: 33mg

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)

Preparation

  1. 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.
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