Prep 10 mins
Cook 0 mins
This recipe was originally posted by Zenith. She is no longer active at Zaar, but was a wonderful recipe contributor in her day. Here's what she originally had to say about this recipe: "A lower-fat version of the traditional Middle Eastern chickpea dip/spread. No oil and just enough tahini to give it that characteristic taste. From The Best-Kept Secrets of Healthy Cooking."
- 1 (19 ounce) can chickpeas (or 2 cups cooked)
- 6 tablespoons plain nonfat yogurt
- 3 -4 tablespoons tahini
- 3 tablespoons lemon juice (preferably fresh)
- 1⁄2 teaspoon ground cumin
- 2 garlic cloves, crushed (or to taste)
- 3 tablespoons fresh parsley, chopped (or 2-3 tsp dried parsley)
- Using food processor, combine chickpeas, yogurt, tahini, lemon juice, cumin and garlic.
- Process until the mixture is smooth.
- Add parsley and continue processing until parsley is finely chopped.
- Place in covered serving dish and refrigerate for a few hours.
- Serve with pita bread or crackers, or use as a sandwich spread.
We loved this. (And I always loved the recipes Zenith posted, so it doesn't surprise me that I like this one!) It was easy to make and healthy. I drained the beans even though the recipe doesn't say either way, but otherwise followed the recipe. I do think I added a little salt. When it first came out it was just so-so, but after sitting in the fridge it was wonderful. Love the nutritionals on it too!
Healthy, easy and yumm-o this one's a keeper. I only change it up if I don't have any tahini then I increase the yogurt and I also thow in a tablespoon or two of EVOO. If I have the tahini I make it exactly as listed except that I also use just a sprinkle of paprika and red pepper flakes for DH. We have this with Marie's Pita chips Pita Chips and often spread it on our veggie warps. Great stuff - Thanks !