Lemon Yogurt Hummus
- ½ cup plain Greek yogurt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 garlic clove
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- In blender or food processor, combine all ingredients until desired consistency.
- Serve with assorted fresh raw vegetables or pita chips.