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Spiced Yoghurt and Chickpea Dip

A community recipe by

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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.


Serves: 6-8

  • 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 so we are not able to answer questions regarding this recipe.

  • Throw the garlic in the process first, and wizz it about.
  • Add the garbanzo beans, cumin, coriander and the juice of the half lime, wizz about again. Scrape down the sides of the bowl. Start the machine up again.
  • Once the garbanzo beans 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.
  • Stir to combine.
  • Taste and adjust seasoning in need.
  • Additional Information

    Serve with vegetable sticks and toasted pita or other bread of your choice. Will keep in the fridge for about 4 days.

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