This dip recipe is quick to make, making it perfect for function catering or as an entree option for serving larger parties.
1 can chickpeas, rinsed
1 clove garlic, minced
½ cup Pauls Professional All Natural Yoghurt
½ lemon, juice only
Pinch of sea salt and pepper
3 tbsp olive oil
Small pinch of ground cumin
Small pinch of ground coriander
? cup mint leaves, roughly chopped
1 tsp dukkah
Baby carrots, mini cucumbers and celery sticks, sliced to serve
Salt and pepper to season
In a food processor, add in all of the ingredients and blitz until smooth. Season with salt and pepper.
Presentation:
Pour mixture into bowl. Top with dukkah and mint leaves.
Serve with baby vegetables or crusty bread.
Breakfast
Lunch
Dinner
Dessert
Canapes
Drinks