Raspberry Thyme Yogurt Hummus
Traditional Middle-Eastern spread with a raspberry twist.

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

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.