| 8 | 10 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 1/2 cup | Cucumber (peeled, seeded, diced) |
| 1 can (15oz) | Chickpeas, canned, drained |
| 2 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (peeled and minced) |
| 1 tbsp | Tahini |
| 1 tbsp | Lemon juice |
| 1 tbsp | Greek yogurt, plain, 1% M.F. |
| 3/4 tsp | Salt |
1. In a food processor or blender, combine the garbanzo beans, cucumber, olive oil, tahini, garlic, lemon juice, yogurt, and salt.
2. Process until the mixture is smooth and no lumps remain.
3. Serve with thickly sliced cucumber.
| Meat Alternative | 0.5 |
| Vegetables | 0.7 |
