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Raspberry Thyme Yogurt Hummus

Traditional Middle-Eastern spread with a raspberry twist.

Photo of Raspberry Thyme Yogurt Hummus


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


  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
  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.
  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.
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