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Raspberry Thyme Yogurt Hummus

Traditional Middle-Eastern spread with a raspberry twist.

Total Time: 15 minutes

Servings: 9

Ingredients

2 cups DOLE Frozen Raspberries

2 cans (15 oz. each) garbanzo beans drained

½ cup extra virgin olive oil

½ cup plain Greek yogurt

5 cloves garlic minced

1 tbsp. fresh thyme leaves

2 tsp. grated lemon peel

1 tsp. salt

1 bag pita chips or pita bread

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.