Pureed Bean Dip With Yogurt & Dill
“So flavorful and simple—the main ingredients are garbanzo beans and yogurt—this recipe offers a healthier take on traditional hummus by forgoing high-fat tahini. It’s a smart alternative to sour cream dips, which can be high in calories and saturated fat. Serve with an assortment of celery sticks, cauliflower, radishes, cucumber, red and green bell peppers, carrots sticks, mushrooms, cherry tomatoes, asparagus, and warm toasted pita wedges. Beware, it is quite spicy and has a nice kick,” says author and chef Zov Karamardian.
- 4 garlic cloves
- 2 15-ounce cans garbanzo beans, drained
- 1/3 cup pickled sliced hot jalapeño chiles (drained from jar)
- 1/4-cup fresh lemon juice
- 1/4-cup plain whole milk Greek-style yogurt
- 3 tablespoons chopped fresh dill
- 2 teaspoons ground cumin
- 2 teaspoons paprika (preferably Hungarian paprika; see note)
- 1-teaspoon kosher salt
- 1/2-teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2/3-cup extra-virgin olive oil
Finely chop the garlic in a food processor. Add the garbanzo beans and blend until a coarse puree forms, stopping the machine occasionally to scrape down the sides of the bowl. Add the jalapeño chiles, lemon juice, yogurt, dill, cumin, paprika, salt, cayenne pepper, and black pepper. With the machine on, slowly drizzle the oil through the feed tube, blending until the mixture is smooth and creamy and stopping the machine to scrape down the sides of the bowl occasionally. Transfer to a serving bowl and serve. The dip can be made 2 days ahead. Cover and refrigerate.
Zov’s Kitchen Note: “For a milder version, omit the cayenne pepper and jalapeño chiles. To turn up the heat, add more jalapeño or increase the cayenne pepper. You can use regular paprika, if you like, but I love the bolder flavor of Hungarian paprika.”Back to top