Traditional hummus includes tahini which is the paste that binds the hummus together.  I’ve replaced it in this recipe with low-fat yogurt for a reduced-calorie yet still delicious hummus.  However, if you prefer replace the yogurt with 2 tablespoons of tahini and follow instructions below.

2 (14 ounce) cans of chickpeas, drained and rinsed
1 garlic clove, peeled and crushed
1 lemon
4 tablespoons olive oil
1 ounce pitted black olives (and a little extra for serving)
1 teaspoon paprika
1 ounce of low-fat plain yogurt

Place all prepared ingredients in a food processor and blend on high to make a thick paste.  If the hummus is too thick add a little water or a little more yogurt. 

Transfer to a serving bowl and top with a handful of sliced olives and serve with pita triangles, vegetable crudités or use anyway you’d like!

Tip: Think outside the box when using hummus.  It’s not only for dipping, it also makes a great vegetarian sandwich filler (add hummus and a few lettuce leaves and slices of tomatoes).  It’s also a great filler for roasted peppers and delicious mixed with couscous.