Raspberry Thyme Yogurt HummusTraditional Middle-Eastern spread with a raspberry twist.
Preparation Time: 15 minutes
Total time: 15 minutes
2 cups DOLE® Frozen Raspberries,
2 cans (15 oz. each) garbanzo beans, drained,
1/2 cup extra virgin olive oil,
1/2 cup plain Greek yogurt,
5 clove(s) garlic, minced,
1 tbsp. fresh thyme leaves,
2 tsp. grated lemon peel,
1 tsp. salt,
1 bag pita chips or pita bread,
Step 1: Thaw and warm raspberries in microwave oven 2 to 2-1/2 minutes. Push raspberries through a fine sieve with back of spoon; discard seeds. Cool if necessary. Reserve 2 tablespoons puree for garnish.1
Step 2: Place garbanzo beans and olive oil in food processor bowl; cover and process until almost smooth. Add remaining pureed raspberries, yogurt, garlic, thyme, lemon peel and salt. Process until smooth.
Step 3: Spoon into serving bowl; drizzle with reserved 2 tablespoons raspberry puree. Serve room temperature or chilled with pita chips or toasted pita bread. Garnish with fresh thyme, if desired.