Greek Hummus Dip

Prep time: 20 minutes 

Hummus:

2 cloves garlic

1 (15-oz.) can garbanzo beans, rinsed and drained

1/4 cup plain Greek yogurt

3  tablespoons lemon juice

2 1/2 tablespoons tahini sauce

1 teaspoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

Toppings:

1/4 cup coarsely chopped kalamata olives

1/4 cup diced tomato or roasted red pepper

3 tablespoons minced red onion

Chopped fresh oregano (optional)

Stonefire Naan Bread Mini’s or Naan cut into wedges and cut fresh vegetables

Drop garlic into a food processor with the motor running to chop. Add beans, yogurt, lemon juice, tahini, cumin, cayenne and process until very smooth, scraping down the sides as needed. Transfer to a decorative bowl and sprinkle with olives, tomato or roasted red pepper, onion and oregano. Serve with naan bread or raw vegetables. Makes 6 to 8 servings.