Taken from the February 2007 issue of Oxygen Magazine
Ingredients 15 oz can chickpeas (garbanzo beans), drained and rinsed 1/2 cup nonfat, plain yogurt 2 TBSP fresh lemon juice 2 cloves garlic, minced (I prefer more garlic, so I would add double or triple that amount) water as desired/needed sea salt & pepper to taste 1/2 tsp smoked paprika (optional) 1/4 cup Roasted Red Bell Peppers (optionals)
Instructions Process chickpeas, yogurt, lemon juice, and garlic in the bowl of a food processor until smooth, approximately 1 minute. Add Roasted Red Bell Peppers now, too, if desired.
If the mixture is too thick, then thin it out by adding water and blend until desired texture is achieved.