Raspberry Thyme Yogurt Hummus
Traditional Middle-Eastern spread with a raspberry twist.
INGREDIENTS:
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2 cups
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DOLE® Frozen Raspberries
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2 cans (15 oz. each)
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garbanzo beans, drained
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1/2 cup
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extra virgin olive oil
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1/2 cup
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plain Greek yogurt
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5
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clove(s) garlic, minced
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1 tbsp.
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fresh thyme leaves
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2 tsp.
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grated lemon peel
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1 tsp.
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salt
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1 bag
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pita chips or pita bread
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DIRECTIONS:
- 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
- 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.
- 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.
Prep Time: 15 minutes
Total Time: 15
Servings: 9
