Curried Chickpea Dip

Ingredients
4 tablespoons olive oil 
1 medium sweet onion, diced small 
2 cloves garlic, minced
2 tablespoons curry powder
1 1/4 cups water
2 cans (15.5 ounce each) chickpeas, rinsed & drained
1 cup nonfat plain Greek yogurt
1/4 cup lime juice
salt and pepper


Directions
In a large skilled, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, about 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon. 


 Transfer mixture to a food processor and add both cans of chickpeas, yogurt, lime juice and 2 tablespoons olive oil. Season with salt and pepper and puree. To store, refrigerate in an airtight container for up to 2 days. Serve with sliced cucumbers.