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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
  • ¼ cup olive oil
  • 1 tablespoon linseed oil
  • ⅓ cup 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.

  1. Throw the garlic in the process first, and wizz it about.
  2. 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.
  3. 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.
  4. Stir to combine.
  5. 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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What 1 Other has said

  • Hi I've never seen linseed oil in a recipe before. I only use it for oil painting. Is it important for this recipe?

    Posted by Starrysky on 14th October 2019
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