Yields 1 and 1/4 cups of hummus.
- 1 clove garlic*
- 1–16oz. can low-sodium chick peas, drained (you can pop the skins off if you like how much smoother this makes the hummus but I can never be bothered)
- 1/2 cup Greek yogurt
- 1 Tbsp. water
- 1/2 tsp. salt
- 1 tsp. lemon juice
- Put all ingredients in a blender or food processor.
- Pulse to get it going and then blend until smooth.
*I find that every head of garlic has a different amount of pungency. This recipe calls for one clove, which was plenty garlicky enough the times that I made it. But if your garlic is weak, or if you just can’t get enough of it, go ahead and add extra.