Ingredients

• 1 cup canned artichoke hearts, drained
• 1/4 cup fat-free vegetable broth
• 1/4 cup plain fat-free Greek yogurt
• 1 tablespoon lemon juice
• 1 1/2 teaspoons crushed garlic
• 1/2 teaspoon dried parsley flakes, plus more, for optional garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika, plus more, for optional garnish
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• pita chips
• cut veggies

Instructions

1. Put all of the ingredients except for the chickpeas in a blender.
2. Using a potato masher or a fork, thoroughly mash the chickpeas. Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
3. For best flavor, refrigerate the hummus for several hours. Before serving, garnish with a sprinkle each of paprika and parsley flakes, if you like.