Love hummus? Not a huge fan of tahini though? I am not one and it is what turns me off most homemade hummus dips. I adapted a recipe I saw on Everyday Exotic and it turned out delicious (I doubled the batch even).
2 15 ounce cans chickpeas (garbanzo beans), rinsed and drained
¼ cup plain non-fat yogurt
6 Tbsp fresh lemon juice (2 large or 4 small lemons)
2 tsp granulated garlic
1 cup extra virgin olive oil
¼ tsp ground black pepper and salt, or to taste
Add the beans to a food processor, pulse till chopped. Add in the yogurt and garlic, pulse and then the lemon juice. Process on high and slowly add the oil in a thin stream, blending until it is smooth as you like it. Season to taste, pulse it in.
Serve with cut wedges of pita or Greek bread, store leftovers tightly sealed in the refrigerator.