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Greek Hummus Dip

Prep time: 20 minutes

Hummus:
2 cloves garlic
1 (15-oz.) can garbanzo beans, rinsed and drained
1/4 cup plain Chobani Greek Yogurt
3 tablespoons lemon juice
2 1/2 tablespoons tahini
1 teaspoon ground cumin
1/4 to 1/2 tsp. cayenne pepper
Toppings:
1/4 cup coarsely chopped kalamata olives
1/4 cup diced tomato or roasted red pepper
3 tablespoons minced red onion
Chopped fresh oregano (optional)
Stonefire Naan Bread Mini’s or Naan cut into wedges and cut fresh
vegetables
Drop garlic into a food processor with the motor running to chop. Add beans, yogurt, lemon juice, tahini, cumin, cayenne and process until very smooth, scraping down the sides as needed. Transfer to a decorative bowl and sprinkle with olives, tomato or roasted red pepper, onion and oregano. Serve with naan bread or raw vegetables. Makes 6 to 8 servings.


 
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