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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and 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.
Taste.com.au – September 2008, Page 12
Recipe by Kate Murdoch
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