You'll need: 500g Greek yogurt (I use non-fat), a cucumber, garlic, and extra virgin olive oil. First, grate one small-medium sized cucumber and using either cheesecloth or a paper towel squeeze the water out. Put rung out cucumber in a bowl with the Greek yogurt, chopped / minced / pressed garlic (3 cloves/tsps) and about 2 tbsp of olive oil. Stir well. You can enjoy right away but I find waiting at least a few hours makes it better.
Just like my bean dip this takes moments to make and is healthy and yummy! Start with one can of chickpeas (garbanzo), empty and rinse well. Put them into your food processor or blender and add 2-4 tbsp extra virgin olive oil, lemon juice to taste (1-2 tbsp is usually good), at least 2 cloves garlic (5 is my magic number), and a bit of cumin. Puree. This is consumable immediate. Store in airtight container.