¼ cup Chobani® Non-Fat Plain Greek Yogurt
1 cup canned and rinsed chickpeas
1/3 cup tahini
2 teaspoons minced garlic
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon kosher salt
1 pinch fresh ground black pepper
¼ cup water
2 tablespoons extra virgin olive oil
In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, salt, pepper, water, and olive oil. Process until smooth, about 5 minutes.
Add the yogurt to the food processor and process just until fully incorporated.
Keep hummus refrigerated until ready to serve.