- 1 cup canned black beans, drained
- 1 cup canned garbanzo beans (chickpeas), drained
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons plain nonfat yogurt
- 2 tablespoons water
- 1 clove garlic, roughly chopped
- 1 1/2 teaspoons curry powder
- salt and pepper to taste
- Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.