The fat-free yogurt in this dip is loaded with calcium, which is great because if you’re low on this mineral, your body is more inclined to store calories as fat.
Warm olive oil in small skillet over medium heat. Add seeds and chili. Cook, stirring, until seeds pop and are fragrant (2 minutes). Transfer half of mix to a food processor. Set aside the rest.
Add remaining ingredients to the food processor; process until smooth. Transfer to a serving dish and top with reserved seed mixture.