Garlic-Pea Hummus

1 can green peas, drained
1 can plain chickpeas, rinsed and drained
1/2 c plain fat-free yogurt (I use Fage)
1 medium scallion, chopped
1/2 c dill, fresh (or 1/4 c dried)
2 t fresh lemon juice
2 t olive oil, extra-virgin
1 medium garlic clove
1/2 t ground cumin, or more to taste
1 t table salt, or more to taste

Put all ingredients in a mini-prep or Cuisinart. Blend until smooth.

Serve with sliced carrots, celery, sweet peppers, cucumbers, chips, or any other dippers you enjoy! Will hold in the fridge, covered, for about three days.

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