1 cup chickpeas (canned or cooked)
1/4 cup siggi’s plain 0% or 4% yogurt
1/2 cup loosely packed kale leaves, torn into small pieces
juice of 1/2 lemon
1-2 cloves garlic
1/8 cup extra virgin olive oil
salt & pepper to taste
In a food processor, combine the chickpeas, yogurt, kale, and garlic.
On low speed, slowly pour in the olive oil about 1 Tbs at a time, adding more as needed to reach a smooth consistency. Add the lemon juice and salt & pepper to taste, giving the hummus a final whirl in the food processor.
You can also use a blender if you don’t have a food processor.
Delicious with fresh veggies or as a chip dip!