When you love something, in this case Chickpeas, you will find all sort of excuses to make a dish with ‘Lot’s of Love’. While nutty and creamy, gets an extra boost in creaminess with the use of a light yoghurt.
Garlic and cumin as well the tanginess from the cider vinegar give a depth of flavour to this ‘nibbling’ dish. Once ready, is a matter of couple of hours to disappear as the whole family will start dipping into it with either pitta bread or chunks of raw veggies.
Yoghurt and Chickpeas Dip
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Add the chickpeas in a high-speed food processor with the metal blade attached.
Add the garlic, cider vinegar, olive oil, cumin, yogurt, salt and pepper and blend until velvety smooth. Check consistency and if too thick add some of the reserved chickpeas water.
Add the cider vinegar,
Add the olive oil,
Add the salt and pepper,
Add the yogurt,
garnish with the pomegranate seeds and mint leaves and finally drizzle with some more olive oil.
Here you can find more of my Recipes with Chickpeas.
Yoghurt and Chickpeas Dip
Servings: 8 People
Ingredients
- 1 cup Dry Chickpeas , or 2 x 400 gr canned/cooked
- 120 gr Straggato Light Yoghurt , Charalambides-Christis
- 4 tablespoons EVOO , Extra Virgin Olive Oil plus more for drizzle
- 1 clove Garlic , preferably already roasted
- 3 tablespoons Apple Cider Vinegar
- 1 teaspoon Cumin , ground
- 1 tablespoon Pomegranate seeds , for garnish
- 1 teaspoon fresh Mint , home grown and leaves picked for garnish
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- If using canned/cooked chickpeas, then skip 2-4.
- From previous night soak the Chickpeas in water
- Place the chickpeas in a medium pot, cover with water 4 cm above their level. On high heat bring water to a boil, reduce heat and simmer for about 45-60 minutes until chickpeas are tender. Check frequently as doneness greatly depends and varies on your chickpeas. Skim off any foam created or skins coming apart.
- When ready reserve ½ cup of their water, drain and let cool.
- Use a high-speed food processor with the metal blade attached. Add the chickpeas, garlic, cider vinegar, olive oil, cumin, yogurt, salt and pepper and blend until velvety smooth. Check consistency and if too thick add some of the reserved chickpeas water.
- Serve in a shallow bowl, garnish with the pomegranate seeds and mint leaves and finally drizzle with some more olive oil.
Anna Thorne
says:Loved this, light and cheaper, and possibly less fattening when made with yogurt rather than tahini.
admin
says:Totally agree with you!