Chickpea Cilantro Dip
This is a nice variation on hummus. The cilantro adds a fresh, grassy-in-a-good-way flavor to the chickpeas and yogurt lightens the whole thing up.
2 cups canned chickpeas, rinsed and drained
In a food processor, purée the ingredients until smooth. Let the dip sit for at least an hour to let the flavors meld. Serve with crackers, toasted pita wedges, crudités, or all three.
The dip can be made 2 days ahead and kept covered and refrigerated. Remove it from the fridge at least an hour before party time—it tastes best at or near room temperature.