Chickpea-Yogurt Dip

11 ingredients
1 steps

Ingredients

  • 1 small garlic clove
  • 2 15-ounce cans chickpeas (rinsed)
  • 1/2 cup plain 2% Greek yogurt
  • 3 tablespoons olive oil
  • 2 teaspoons Sherry vinegar
  • A large pinch of ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • Olive oil
  • Pomegranate seeds
  • Coarsely chopped fresh mint

Directions

  1. 1
    Puree 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.

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