Yogurt Hummus Trio

1 25 oz can (or 2 15 oz cans) garbanzo beans
1 cup low-fat Greek yogurt
1/4 cup tahini
2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
Juice from 1 small lemon
Salt + pepper to taste

For the beet hummus: 1/3 cup grated raw beet, 1 teaspoon fresh thyme

For the herb hummus: 1/3 cup dill, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil

For the turmeric-pine nut hummus: 1 teaspoon ground turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil

1. In a food processor or high-speed blender, process garbanzo beans, yogurt, tahini, olive oil, garlic, lemon juice, salt and pepper until smooth.
2. For the beet-thyme hummus, add 1/3 cup grated raw beet and 1 teaspoon fresh thyme. Process until smooth.
3. For the herb hummus, add 1/3 cup dill, 1/3 cup parsley and 1 Tablespoon extra virgin olive oil. Process until smooth.
4. For the turmeric-pine nut hummus, add 1 teaspoon turmeric, 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 Tablespoon extra virgin olive oil. Process until smooth.
5. Serve with your favorite veggies and crackers. Enjoy!