Zesty Jalapeño Yogurt-Hummus Dip
Ingredients
- 1 (14.5 oz) can of garbanzo beans (chickpeas), drained and rinsed
- 1/4 cup plain whole milk yogurt
- 1 tbsp fresh lemon juice , or to taste
- 5-8 pickled jalapeño slices , depending on size and heat level preference
- 1/2 tsp fine sea salt or salt to taste
- 2 tbsp coarsely chopped fresh chives
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried dill
- 1 tsp dried parsley flakes
Instructions
- In the bowl of a food processor, pulse together the beans, yogurt, lemon juice, jalapeños, chives, spices and sea salt until smooth, scraping down the sides of the bowl as needed. Cover and refrigerate for at least a couple of hours to let flavors marry, then serve with fresh veggies or pita chips.