ABCPYJust in time for summer, I love this recipe for a lighter version of hummus: Chickpea-Yogurt Dip from Bon Appetit magazine.

This recipe is simple: “Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 tsp. Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.”

It really is all easy at that, and you can play around with the ingredients if you have the basics. I mean, I don’t have, and have no intention of ever having, pomegranate seeds. But as long as you have chickpeas and yogurt you are pretty much good to go.

Find the Recipe for Chickpea-Yogurt Dip from Bon Appetit here.

Visit Bon Appetit’s great website here.