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SPICED YOGHURT AND CHICKPEA DIP

I made this recipe because I needed a way to use up a bit of yoghurt. My children vacuumed it up! Would also be delicious as a filling in pita pockets or flat bread rolls with grated vegetables.

Recipe posted by

Ingredients

  • Gluten Free
  • Vegetarian
  • 1 very small clove garlic, chopped
  • juice of half a lime or to taste
  • 400g tin of chickpeas, drained and rinsed
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/4 cup olive oil (and a portion of this I make up with linseed oil - about a tbsp)
  • 1/3 cup Greek-style yoghurt (I managed with fat-free here)
  • 1 1/2 tbsp finely chopped coriander leaves
  • salt to taste
  • black pepper to taste

Method

Serves: 6-8

  1. Throw the garlic in the process first, and wizz it about.
  2. Add the chickpeas, cumin, coriander and the juice of the half lime, wizz about again. Scrape down the sides of the bowl. Start the machine up again.
  3. Once the chickpeas are quite smooth, start adding the oil while the machine is running. When it's all combined turn the mixture into a bowl into which you have already put the yoghurt, salt, pepper and coriander leaves.
  4. Stir to combine.
  5. Taste and adjust seasoning in need.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

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