Olive and Greek Yogurt Hummus
By Published: February 1, 2013
- Yield: 6 Servings
Ingredients
- 1 clove garlic peeled
- 1/2 cup Greek yogurt plain
- 2 tablespoons milk
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon oregano dried
- 1/8 teaspoon white pepper
- 10 pitted black olives divided
- 1 15.5-oz can garbanzo beans drained and rinsed
- Gluten-free crackers
Instructions
- Place the garlic, yogurt, milk, vinegar, oil, oregano, white pepper, 8 olives and the beans in the bowl of a food processor. Pulse to the desired consistency. Transfer to a serving bowl, cover and refrigerate at least 1 hour. Finely chop the 2 remaining olives. Garnish with the olives and serve with gluten-free crackers.
