chickpea dip and yoghurt


400g canned chickpeas (rinsed and drained)
1/2 cup olive oil
1/3 cup Turkish yoghurt
1 1/2 tablespoons finely chopped coriander
cracked black pepper

Firstly place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. Secondly with the motor running, pour olive oil in a thin, steady stream and process until smooth. Thirddly remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Later mix until well combined.

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