Serve this as a dip with crostini or crudites (small pieces of raw vegetables for dunking), or as a spread in flatbreads.
Ingredients
—400g (14 oz) canned chickpeas ¼ tsp ground cumin 1 Tbsp lemon juice ½ tsp salt 6 shredded mint leaves 2 cloves garlic, peeled and crushed ¼ cup plain unsweetened yoghurt, or enough to make a spreadable purée Optional extras: black olives, smoked paprika, extra virgin olive oil, dukkah
Method
—1 Drain chickpeas. Whiz chickpeas, cumin, lemon juice, salt, mint leaves and garlic together in a food processor until smooth. Add yoghurt and whiz until blended.
2 Transfer to a bowl and finish off with a few olives on top, a drizzle of oil and a sprinkle of dukkah or dusting of smoked paprika.
Recipe Notes
The dip is great in flatbreads. Spread on flatbreads, layer up lettuce, basil or coriander leaves, baby spinach, sliced avocado, sliced tomatoes and slivers of feta, roll up and serve for a basic snack (it may be basic, but it’s really tasty!). Or add leftover roast or char-grilled vegetables such as pumpkin, red onions, potatoes, eggplant, peppers, etc, with basil. Or shredded roast chicken, sliced fresh figs and roasted grapes (how yum does that sound?) … in other words ANYTHING works.
Spread flatbreads with dip and roll up with your favourite ingredients – or leftovers!
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