Conventional hummus is often weighed down with too much oil. This dip gets extra creaminess from fat-free Greek yogurt and extra tanginess from artichoke hearts! 

Ingredients:

1 cup canned artichoke hearts, drained 

1/4 cup fat-free vegetable broth 

1/4 cup fat-free plain Greek yogurt 

1 tbsp. lemon juice 

1 1/2 tsp. crushed garlic 

1/2 tsp. dried parsley flakes 

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground cumin

1/4 tsp. paprika

One 15-oz. can chickpeas (garbanzo beans), drained and rinsed

Directions:

Put all ingredients except chickpeas in a blender.

Using a potato masher or a fork, thoroughly mash the chickpeas in a bowl. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.

For best flavor, cover and refrigerate hummus for several hours. Serve with pita chips, cut veggies, or your guilt-free dippers of choice!

Makes 8 servings

1/8th of recipe (about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein

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