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.
- 1 clove chopped garlic
- ½ lime (juice of, or to taste)
- 1 can garbanzo beans (14oz, drained and rinsed)
- 1½ teaspoons cumin
- ½ teaspoon ground coriander
- 63 olive oil
- 1 tablespoon linseed oil
- 83 greek yoghurt
- 1½ tablespoons finely chopped cilantro
- salt (to taste)
- black pepper (to taste)
Spiced Yoghurt and Chickpea Dip is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Serve with vegetable sticks and toasted pita or other bread of your choice. Will keep in the fridge for about 4 days.