This is a healthy version of hummus using Greek yogurt instead of oil.
Black Bean Hummus
Yield: 4 Cups
3 each Canned Black Beans – Rinsed & Drained
1 each Garlic Clove
8 oz. Roasted Red Bell Peppers (about 2) – Drained
1 tsp. Hartz Garlic & Herb Spice Blend
3 each Lemons – Juiced
1 tsp. Kosher Salt
1/4 Cup Plain Greek Yogurt
1 tsp. Ground Coriander
1/2 tsp. Ground Cumin
1 1/2 Tbsp. Tahini Paste
1. Combine everything in a food processor.
2. Puree until smooth.
3. Serve with pita chips or fresh vegetables.
4. Can be refrigerated for up to five days.