2 cans (15 ounce each) chickpeas, rinsed and drained.
1/3 cup nonfat plain Greek yogurt
2 tablespoons EVOO
Juice of ½ lemon
2 tablespoons soy-sauce
1 tsp salt
1 tsp chopped garlic
1 Tbls SaSo’s Chile Pequin or K180 Hot Sauce (add more if you like it extra spicy)
To make hummus, place all ingredients in a food processor and blend until smooth. Transfer to a medium bowl and top with more EVOO and chili flakes. Surround with a selection of raw veggie dippers and tortilla chips.