Directions

1. Thaw and warm raspberries in microwave oven 2 to 2-1/2 minutes. Push raspberries through a fine sieve with back of spoon; discard seeds. Cool if necessary. Reserve 2 tablespoons puree for garnish.1
   
2. Place garbanzo beans and olive oil in food processor bowl; cover and process until almost smooth. Add remaining pureed raspberries, yogurt, garlic, thyme, lemon peel and salt. Process until smooth.
   
3. Spoon into serving bowl; drizzle with reserved 2 tablespoons raspberry puree. Serve room temperature or chilled with pita chips or toasted pita bread. Garnish with fresh thyme, if desired.