Chickpeas, tahini, lemon and garlic taken smooth in a food processor, with Greek yogurt standing in for the extra olive oil a classic hummus leans on. It comes out paler and lighter, and the yogurt is where the 9.1 grams of protein a serving comes from. Eight minutes, four servings, nothing goes on the stove.
You do need the processor. A fork will not take canned chickpeas anywhere near smooth, and the skins in particular need a solid three to four minutes of blending before they disappear, so stop once or twice and scrape the bowl down. Then add the cold water a spoonful at a time. Too little and the dip drags at the pepper strip; too much and it slumps in the bowl.
Tahini and garlic carry the whole thing, so be generous with both. White beans blend even creamier if that is what your cupboard holds. One thing worth knowing: raw garlic sharpens as it sits, so a bowl made in the morning will taste considerably bolder by evening. Make it close to when you want it, or start with a smaller clove.
