Chickpea and Feta Dip
- Reviews 5
Ready In: 30 mins
Yields: 3 cups approx
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1⁄2-1 cup of thick plain yogurt, divided
- 2 -3 garlic cloves (crushed)
- 1 cup fresh parsley leaves
- 1 cup feta cheese, crumbled
- 1 bell pepper, roughly chopped (any color)
- 1⁄2 cup green onion, roughly chopped
- 2 ripe tomatoes, skinned (preferred)
- 5 -6 kalamata olives, stoned and quartered
- salt, pepper and chili powder to taste (optional)
Directions
- Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
- Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
- Add more yogurt if needed.
- Remove to a bowl and mix in the tomatoes.
- Taste the dip to decide or you want to add any salt, pepper or chili powder.
- Garnish the dip with the olives.
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