CHICKPEA-YOGURT DIP

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Chickpea-Yogurt Dip image

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." -Chris Morocco, associate food editor

Provided by The Bon Appétit Test Kitchen

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1 small garlic clove
2 15-ounce cans chickpeas (rinsed)
1/2 cup plain 2% Greek yogurt
3 tablespoons olive oil
2 teaspoons Sherry vinegar
A large pinch of ground cumin
Kosher salt
Freshly ground black pepper
Olive oil
Pomegranate seeds
Coarsely chopped fresh mint

Steps:

  • Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.

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