Ww - Chickpea and Masala Dip

This recipe is from this month's Dish magazine. As far as I can work out the whole recipe is 5 1/2 points as per the magazine ingredients. It's the same texture as hummus but with a bit more flavour. This recipe is best left for half a day for the flavours to come together properly. Please take note of my comments in the directions below. Should make around about 1 1/2 cups. Cooking time is refrigeration time.

• Ready In: 4 hrs 20 mins
• Serves: 15
• Yields: 1 1/2 cups

Ingredients

• 1 (400 g) can  of cooked chickpeas, rinsed
• 3  tablespoons sesame seeds, toasted
• 1⁄2 teaspoon  sesame oil
• 2  garlic cloves, crushed
• 1⁄2 cup  natural  low-fat unsweetened yogurt
• 1⁄4 cup  chopped mint
• 1  lemon, juice and zest of
• 1  teaspoon cumin seed, toasted
• 1  teaspoon garam masala
• 1⁄2 teaspoon sugar
•  salt and pepper

Directions

1. Put all the ingredients in a food processor and blend until smooth. Refrigerate for several hours before using, for the best flavour.
2. Note: I used the half cup of yoghurt and it made the mixture very wet and I ended up putting another can of chickpeas in to get a nice spreadable consistency. Can I suggest you add the yoghurt slowly until it is the consistency you like.
3. I also found the cumin quite strong, so you might like to use 1/2 tsp of ground cumin instead. In fact I think if I hadn't added the extra chickpeas, the spices would have probably been a bit overpowering. Having said all that I think it would be lovely with fresh bread, crackers and vege sticks.