Wednesday, November 2, 2011

Yoghurt and chickpea dip recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Yoghurt and chickpea dip recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Yoghurt and chickpea dip.

Healthy dip that's great with bread or crackers.

Ingredients (serves 4)

400g canned chickpeas, rinsed and drained
1/4 cup olive oil
1/3 cup Greek-style yoghurt
1 1/2 tablespoons finely chopped coriander
salt and cracked black pepper


Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.

Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined.

Serve drizzled with a little olive oil with toasted pita bread or pappadums.


This dip will last 3-4 days in the fridge.

Source - September 2008, Page 12
Recipe by Kate Murdoch

More Middle Eastern Food Recipes:

Zucchini & feta fritters
Home-style doner kebab
Middle Eastern Chickpea Platter
Middle Eastern Roast Lamb with Tahini Sauce
Saffron & chickpea pilaf
“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice

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