Frixos Personal Chefing

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Yoghurt and Chickpeas Dip

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

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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!

Here you can find more of my Recipes with Chickpeas.

You can print the recipe!
Yoghurt and Chickpeas Dip
Course Meze
Cuisine Mediterranean
Prep Time 10-60 Minutes
Cook Time 5 Minutes
Passive Time 12 Hours
Servings
8 People
Ingredients
Course Meze
Cuisine Mediterranean
Prep Time 10-60 Minutes
Cook Time 5 Minutes
Passive Time 12 Hours
Servings
8 People
Ingredients
Instructions
  1. If using canned/cooked chickpeas, then skip 2-4.
  2. From previous night soak the Chickpeas in water
  3. 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.
  4. When ready reserve ½ cup of their water, drain and let cool.
  5. 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.
  6. Serve in a shallow bowl, garnish with the pomegranate seeds and mint leaves and finally drizzle with some more olive oil.
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