Yoghurt and chickpea dip
Photography by Steve BrownHealthy dip that's great with bread or crackers.
Serves 4
Ingredients
400g canned chickpeas, rinsed and drained
1/4 cup olive oil
1/3 cup Greek-style yoghurt
1 1/2 tablespoons finely chopped coriander
salt and cracked black pepper
Method
Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.
Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined.
Serve drizzled with a little olive oil with toasted pita bread or pappadums.
Notes
This dip will last 3-4 days in the fridge.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
Taste.com.au - September 2008
Recipe by Kate Murdoch
