Ww - Chickpea and Masala Dip
- Ready In:
- 4hrs 20mins
- Ingredients:
- 11
- Yields:
-
1 1/2 cups
- Serves:
- 15
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
- Put all the ingredients in a food processor and blend until smooth. Refrigerate for several hours before using, for the best flavour.
- 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.
- 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.
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RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.