Chickpea & Mint Dip
Introduction
This easy dip is good with crusty bread or crisp lavosh bread, and with crudites. It’s also great on sandwich stacks laden with grilled eggplant and peppers. It will keep for several days, covered and refrigerated.
Serves: 4-6
Ingredients
400g (14 oz) can chickpeas
¼ tsp smoked paprika
¼ tsp ground cumin
1 Tbsp lemon juice
12 mint leaves, shredded
1 clove garlic, peeled and finely crushed
¼ tsp salt, or to taste
½ cup thick Greek yoghurt
Topping
1 small hot green chilli, finely chopped
4 pimiento-stuffed olives, chopped
1 Tbsp finely chopped parsley
1 Tbsp extra virgin olive oil
¼ tsp smoked paprika
¼ tsp ground cumin
1 Tbsp lemon juice
12 mint leaves, shredded
1 clove garlic, peeled and finely crushed
¼ tsp salt, or to taste
½ cup thick Greek yoghurt
Topping
1 small hot green chilli, finely chopped
4 pimiento-stuffed olives, chopped
1 Tbsp finely chopped parsley
1 Tbsp extra virgin olive oil
Method
1 Drain chickpeas and transfer to the bowl of a food processor with smoked paprika, cumin, lemon juice, mint, garlic and salt. Whiz to a coarse purée. Add yoghurt and blend again until smooth. Transfer the dip to a bowl, cover and chill until ready to serve.
2 To finish off, put the topping ingredients in a small frying pan (skillet) and cook together for 2-3 minutes over gentle heat. Spoon on top of dip and serve.