Creamy Ranch Hummus
A variation on the traditional hummus dip, this creamy ranch hummus is a no-brainer for a protein-packed, anti-inflammatory snack.
Servings 8
Ingredients
- 2 15oz cans of chickpeas, rinsed and drained
- 1 cup plain coconut yogurt
- 2 tsp dried dill weed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tbsp dried parsley
- juice of 1 lemon
- 2 tbsp olive oil
Instructions
- Throw chickpeas, yogurt, dill, garlic, onion, salt, parsley and lemon juice in food processor. Pulse until smooth and creamy.
- Stir in olive oil and serve!
Notes
- Keep in a sealed container in the fridge for 3-4 days.