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Home / Recipes / Chickpea and yoghurt dip
This dip recipe is quick to make, making it perfect for function catering or as an entree option for serving larger parties.
Time 10 minutes
Servings 12
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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.