Chickpea-Yogurt Dip
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 small
Garlic (clove)2 tsps
Sherry VinegarDirections:
1
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
2
Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint
3
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
4
Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint