Chickpea yoghurt and tahini dip with lemon
Lalkila Kitchen · Snacks · Vegetarian · Contemporary cooking · International influenced
A blended chickpea dip brings a different kind of lunch to a kitchen that also cooks dal and rice. Spoon it beside flatbread, vegetables or a sandwich filling. This yoghurt variation is included as contemporary international cooking, without assigning it an Indian regional origin.
Ingredients
- 1 x 400 g can chickpeas, liquid reserved
- 1 tablespoon tahini
- 1 large garlic clove, chopped
- 3 tablespoons plain Greek yoghurt
- Lemon juice and salt to taste
Method
- Drain chickpeas over a bowl to keep the liquid. Blend the chickpeas, tahini, garlic and yoghurt.
- Add reserved liquid a tablespoon at a time, blending to the texture you prefer.
- Add lemon juice and salt gradually. Transfer to a clean container; serve promptly or cover and refrigerate.
Cooking notes
Contains sesame and milk. Use canned ready-to-eat chickpeas. Keep the remaining dip chilled and use clean serving utensils. Its dairy content matters when planning a shared snack.
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Source and adaptation
Adapted from Sarah Cook's Easy hummus recipe, Good Food. This is a short original paraphrase; the linked original gives its own version. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.