Ingredients (7)
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nonfat Greek yogurt 1½ cups
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olive oil 2 tablespoons
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zest and juice of 1 lemon
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red pepper flakes, plus more if desired ¼ teaspoon
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shredded Parmesan cheese ¾ cup
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cooked chickpeas, half whole and half crushed 1¼ cups
Steps (1)
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1In a medium bowl, mix contents of dips packet with yogurt, olive oil, lemon juice and zest, red pepper flakes, Parmesan cheese and chickpeas, stirring well to combine. Refrigerate at least 1 hour to thicken.
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