Ingredients

• 1 small garlic clove
• 2 15-ounce cans chickpeas (rinsed)
• 1/2 cup plain 2% Greek yogurt
• 3 tablespoons olive oil
• 2 teaspoons Sherry vinegar
• A large pinch of ground cumin
• Kosher salt
• Freshly ground black pepper
• Olive oil
• Pomegranate seeds
• Coarsely chopped fresh mint

Instructions

1. Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.