“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor
- 2 15-oz. cans chickpeas, rinsed
- ½ cup cup plain 2% Greek yogurt
- 2 teaspoon tsp. Sherry vinegar
- A large pinch of ground cumin
- 3 tablespoon Tbsp. olive oil plus more for serving
- Kosher salt and freshly ground black pepper
- Pomegranate seeds (for serving)
- Coarsely chopped fresh mint (for serving)
Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.
Nutritional Content10 servings, 1 serving contains: Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 280Reviews Section
- 1 clove chopped garlic
- ½ lime (juice of, or to taste)
- 1 can garbanzo beans (14oz, drained and rinsed)
- 1½ teaspoons cumin
- ½ teaspoon ground coriander
- ¼ cup olive oil
- 1 tablespoon linseed oil
- ⅓ cup greek yoghurt
- 1½ tablespoons finely chopped cilantro
- salt (to taste)
- black pepper (to taste)
Spiced Yoghurt and Chickpea Dip is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Throw the garlic in the process first, and wizz it about.
- Add the garbanzo beans, cumin, coriander and the juice of the half lime, wizz about again. Scrape down the sides of the bowl. Start the machine up again.
- Once the garbanzo beans are quite smooth, start adding the oil while the machine is running. When it's all combined turn the mixture into a bowl into which you have already put the yoghurt, salt, pepper and coriander leaves.
- Stir to combine.
- Taste and adjust seasoning in need.
- Serving Size: 1 (229 g)
- Calories 340.5
- Total Fat - 17.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 23.4 mg
- Sodium - 435.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.7 g
- Sugars - 5.7 g
- Protein - 36 g
- Calcium - 152.4 mg
- Iron - 2.7 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
In a large skillet, heat 2 tablespoons olive oil over medium high heat.
Add onion, and sauté until translucent, about 7 minutes.
Add garlic and curry powder and cook until fragrant, about 1 minute.
Add water, scraping up browned bits with a wooden spoon.
Transfer mixture to a food processor or blender add chickpeas, yogurt, lime juice, and remaining olive oil.
Crisped chickpeas with herbs and garlic yogurt
We’ve all been lying to you about crispy chickpeas. I’m sorry. It wasn’t very cool of us. I include myself I’ve been telling you for years that you can crisp chickpeas in the oven and you can, you really can. But it’s not the whole story. The whole story is that you can get them crunchy in the oven but they also dry out a bit and the texture isn’t half as good as the more lightweight, nuanced crisp you get from frying them on the stove. I’ve always known this. But, who wants to deep fry? Not most of us, and certainly on a random Tuesday. It sounds like a project. It must use a ton of oil. It feels a bit heavy… for lunch.
But what if none of this is true, either? One day earlier this summer I wanted crispy chickpeas and I didn’t want to crank up the oven for 35 to 40 minutes to make it happen. Instead, I heated a few tablespoons of oil (a tablespoon more, if that, than I find roasting them requires) in a small frying pan and it took all of 10 minutes to get them perfect — crispy with shattery edges, but still soft inside. I drained them briefly on a paper towel, coated them with salt, pepper, and lemon zest, and then I added a little more oil to the pan and fried some thinly sliced zucchini until it were browned in spots. On a plate, I stirred together some plain yogurt, finely grated garlic, lemon juice, and salt. I layered the zucchini on top, and half the chickpeas on top of that. I finished the whole thing with red pepper flakes, fresh herbs, and more lemon juice. And I don’t know that I have made a more perfect plate of food since.*
Nutty chickpeas, almost sweet browned zucchini, cold garlicky yogurt, with an intense toum-like vibe, all together in each forkful is more complexity than I’d ever hoped to find in a plate of beans and yogurt. I made it again the next day, frying more zucchini and using the second half of the fried chickpeas, and I plan to repeat it all fall and winter with other vegetables I can singe in a pan (eggplant, thinly sliced peppers, perhaps even some winter squash). I’m envisioning a future where I sit down to stunning, plated lunches I’ve made just for me, because I’m worth it, but that’s just early September ambition talking. But let me daydream, okay?
* which is either an insult to all of the food I’ve made since or a tell that, well, I’ve barely cooked recently. Because… we just got back from Ireland! We’ll talk more about the food soon, but in the meanwhile, if you’re into reading itineraries, I wrote this up just for you.
Chickpea-Yogurt Dip - Recipes
Avocado Chickpea Yogurt Dip
It’s Super Bowl time, which means we must have an assortment of good appetizers and dips on hand! This Avocado Chickpea and Yogurt dip is a favorite at our house. Honestly, I could eat it by the spoonful and if there’s any leftover after the game I’ll be spreading it on sandwiches the next day!
Josh is a big football guy. You may find that unlikely, with all of his tattoos and his wily musician demeanor, but truly he bleeds with Southern pride and has a big place in his hart for the American sport. This year I’ve been trying really hard to embrace this as I’ve sat down with him for many games, shared a beer or two, and made an assortment of football foods. When I made this dip, he’s one response was that he could have some of this every day. So, we’ve been making it a lot!
As for the nutrition benefits of this dip – there are many… while avocados provide Vitamin E and help to lower cholesterol, they also help you to absorb the nutrients in the other foods you eat. So if you dip carrots into this dip, you’ll be getting great absorption of beta carotene. The chickpeas are a great source of fiber and help with digestive support as well. And of course you know yogurt is a great source for protein and calcium, but did you know that Greek Yogurt almost doubles the nutrients that are in regular yogurt? Plus it is more creamy than regular yogurt, which I love. But nutrition aside, this dip tastes amazing!!
This dip is easy to make when you have a trusty food processor like this one above from Magimix. I recently got this beautiful machine and have been whipping up dips and spreads like a crazy woman! Oh and it’s great for baby food too! Once you have the processor out it’s nice to go ahead and make a few things at once.
The food processor makes the dip so smooth and creamy that I usually end up adding a few chunks of the onion and chickpea back in just for a a more chunky consistency. If you don’t have a food processor, you can also use a blender. Here are a few more of my favorite party dips:
Chickpea yogurt dip
Last week we celebrated Esther’s 14 th birthday. Which means that somehow, inexplicably and in a blink of an eye, our sweet baby with head full of hair, turned into an independent half-way grown-up human.
The picture on the right was taken on her actual birthday during her horse riding lesson. Since horse riding is what she enjoys the most, it was fitting for her to spend her birthday riding an Icelandic pony.
I have no elaborate cake recipe to share though, because when I asked her what she wanted, Esther said that more than any cake she likes the toffee brownies, so that what she got. But I wanted to tell you about her birthday present: apart from about 10 new books of young adult fiction (she sent me a very long wish list) I gave her a “Grown to Cook 2013” cookbook. It’s a tradition I started last year when I collected all the recipes and stories I published on this site in 2012, turned them into a photo book and gave a copy to both my children. Esther is already using hers when she wants to bake or cook and Sebastiaan occasionally looks up his favorites and asks me to make them again.
I think of the books as family heirloom, a piece of family history and (food) traditions bundled in a neat volume that my children can carry with them wherever life will take them. Hopefully the books will be much used in years to come. They are also the reason I often think of my children when deciding which recipes to write about. This chickpea yogurt dip for example is one Sebastiaans favorites, but it’s a recipe created spontaneously, by adding this and that in intuitive quantities until the mix tasted right. I never wrote it down and sort of had to reinvent it over and over. But since I know how helpful it is to be given a list of ingredients in specific quantities when you want to recreate someone’s dish, the last time I actually measured and recorded what I was doing – for Seabstiaan, but hopefully for you to try also.
This dip is sort of a lighter, tangier version of humus enriched with middle eastern flavors: ground cumin, dried mint and sumac (a recent favorite that I buy in the Turkish supermarket in our neighborhood). The dip is obviously great for parties, but frankly, we often have it for dinner. The recipe makes quite a big batch, but the leftovers can be kept refrigerated for a couple of days and are also nice smeared on toast.
Chickpea yogurt dip
450 g (3 cups) cooked chickpeas
1 garlic clove, roughly chopped
4 tbsp tahini paste (I prefer dark)
180 ml (¾ cup) whole milk yogurt
1 tsp ground cumin
1 tbsp dried mint
2 tsp sumac + a bit more to serve
broccoli or cauliflower florets
Put the chickpeas in the food processor bowl. Process until they’re mashed up, then add the rest of the ingredients. Process again, until smooth. Taste and see if you want to add more yogurt. Season with salt. Transfer into a bowl and finish with a bit of sumac. Serve with an assortment of fresh vegetables and tortilla chips.
Four Incredible Superfood Dips for Your Summer Cookout
Please don't tell us that you plan on serving chips with some gross ranch dip made from a packet at your next cookout. Upgrade your dipping mojo to the next level this season with any one of these four incredibly creative, easy, and super-healthy party dips, all made from superfoods that will impress even the trendiest of your chip-munching guests. Serve with all-organic crudite, whole-grain crackers, or any of these awesome homemade chips. Or just grab a bag of Lay's&mdashat least your dip will be clean.
All these recipes and many more can be found in the new book Superfood Snacks (Sterling, 2015) by Los Angeles-based chef Julie Morris, a New York Times bestselling author and executive chef for Navitas Naturals, a fair-trade company that specializes in 100% organic superfoods.
It's a dip. it's a spread. it's a bowl of something you desperately try not to devour in a single sitting (alas, I project). This amazing, can't-stop-eating-it dip is perfect for parties or just a midday munch. You can serve it with small toasts or crudités&mdashor put it in a ceramic serving bowl and keep it warm in a low temperature oven until you're ready to serve. Leftovers are also delicious cold, though it's unlikely there will be any.
Makes 2 cups
½ cup raw cashews
1 tablespoon yellow miso paste
½ cup water
1 tablespoon olive oil
1 cup finely chopped yellow onion
½ teaspoon ground cumin
pinch cayenne pepper
6 cups packed curly kale leaves, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
¼ cup hemp seeds, plus additional for garnish
Place the cashews, miso paste, and water in a blender and blend until the mixture is as smooth as possible. Heat the oil in a large pan over medium-high heat. Add the onion and sauté for 3 to 4 minutes, or until onions are softened and translucent. Add the cumin, cayenne, kale, and a big pinch of salt and cook, stirring constantly, for about 1 minute or until kale is wilted to about half its original size and bright green. Reduce the heat to medium-low and pour in the cashew mixture (don't clean the blender&mdashyou'll be adding ingredients back into it shortly).Cook the mixture for 3 to 4 minutes longer, stirring constantly to prevent burning. Remove from heat and spoon the kale back into the blender. Add the lemon juice, nutritional yeast, and hemp seeds, and blend to partially puree while still leaving small textural bits of the vegetables intact. (You will likely need to stop the blender several times and manually stir the ingredients back down toward the blades before blending again.)
Taste the dip, add additional salt as needed, then serve.
Serving suggestions: Use this dip as a spread for toast or crackers, brown rice cakes, or wrapped in a sprouted tortilla.
So often goji berries are reserved just for sweets, but this slightly spicy hummus is a great example of just how delicious they can be in savory applications too. If you're using salted garbanzo beans, omit the salt or add as needed after blending the hummus into a smooth mixture.
Makes 2 cups
¼ cup dried goji berries, plus additional for garnish
2 cups unsalted canned garbanzo beans
⅓ cup raw walnuts
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon chili powder, or more to taste
⅛ teaspoon cayenne pepper
½ teaspoon sea salt
Place the goji berries in a cup and mix with a little water&mdashjust enough to cover by 1 to 2 inches. Let them sit for 15 minutes to soften. Gently drain the water, taking care not to squish the plumped berries.
In a food processor, combine the remaining ingredients and process for a couple minutes, until the mixture is very smooth and free of clumps. If needed, stop the machine and scrape down the sides with a silicone spatula to ensure all ingredients are fully incorporated. When the hummus is fully whipped and creamy, stop the machine and add the goji berries. Pulse the machine a couple times&mdashjust long enough to chop some of the berries while keeping some large bits intact, for texture and color.
Transfer the hummus to a serving bowl or plate. Garnish with a few goji berries. You can also sprinkle a little extra chili powder, drizzle some olive oil, or scatter a few chopped walnuts and additional garbanzo beans over the top. The hummus will keep for up to 1 week in a covered container in the refrigerator.
Serving suggestions: Vegetables such as carrots and jicama are ideal for this dip, or use it as a spread for rice cakes, sandwiches, or wraps.
This is a low-fat, low-calorie, dairy-free ranch dip that is sure to please even the most devoted ranch lover. It goes great with vegetables, especially broccoli florets in fact I've been known to eat an entire crown of broccoli so long as it's accompanied by this dip!
Makes 1½ cups
1½ cups steamed
½ cup unflavored almond milk
2 tablespoons grape seed oil
2 tablespoons apple cider vinegar
2 tablespoons hemp seeds
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
Shot of hot sauce, to taste
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced
Place the cauliflower in a blender, along with the almond milk, grapeseed oil, apple cider vinegar, and hemp seeds. Blend for a full minute, or until completely smooth and creamy. Add the Dijon mustard, garlic powder, hot sauce, along with the sea salt and black pepper, then blend to combine. Taste and adjust salt and pepper if needed. Add the chives and blend briefly just to incorporate, without processing the chives too much. Transfer the dip to a serving bowl or a resealable container, and refrigerate for 1 hour to chill before serving. It will keep, refrigerated, for 1 week.
Serving suggestions: This dip is especially good with fresh vegetables, particularly broccoli and carrots. It may also be enjoyed with roasted sweet potato fries or roasted carrots.
*You can also use frozen cauliflower that has been thoroughly defrosted.
Think of this dip as a light (and low-calorie) hummus, whipped with generous amount of fresh herbs, while offering an invigorating tang. You can adjust its intensity by adding more or fewer herbs.
Makes about 2 cups
1 14-ounce can unsalted chickpeas, rinsed and drained
½ cup unsweetened coconut yogurt
1 tablespoon tahini
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon sea salt
1 cup chopped parsley, plus sprigs for garnish
½ cup chopped mixed fresh herbs (such as dill, mint, tarragon, etc.), plus sprigs for garnish
2 green onions, white and green parts sliced thin
Olive oil, for garnish (optional)
Set aside a small handful of chickpeas for the garnish. Pour the remainder of the chickpeas into a food processor and add the yogurt, tahini, lemon juice, mustard, and sea salt. Process until smooth. Add the parsley, mixed herbs, and green onions, and pulse the machine a few times to incorporate. Transfer the mixture to a serving dish and garnish with reserved chickpeas, extra herb sprigs, and a drizzle of olive oil. Serve immediately. Stored in a covered container and refrigerated, the dip will last several days.
Serving suggestions: Use Herbed Chickpea & Yogurt Dip to accompany carrots or sliced cucumbers, as a spread on toast or sprouted-grain bread, or brown rice crackers.
Variation: In place of the parsley, use fresh purslane, an incredible superfood vegetable that offers a lemony flavor and is an excellent source of omega-3s.
Curried Chickpea Yogurt Dip
I am ALL about dips and spreads. I find them to be so versatile in the kitchen and can be used in so many different ways adding such a great final touch to so many dishes. They are also a crowd pleaser at dinner parties!
Here on Expatcucina I have shared quite a few recipes already, check out my whole offer here!
Today’s dip is made with goat greek yogurt, spicy curry powder and a base of classic, healthy chickpeas.
I had a friend making for me a small batch of goat Greek yogurt, but if you cannot find it just replace it with standard cow milk Greek yogurt.
- 2 tbsp extra virgin olive oil
- 1 clove of garlic
- 1- 1/2 cup cooked chickpeas
- 2 tbsp lime juice
- 1 tbsp curried powder
- 1/2 cup Greek yogurt or Goat Greek yogurt
- 2-3 shallots, sliced
- salt and ground pepper
For the yogurt, if you cannot find goat Greek one, just use normal cow milk Greek yogurt. In this case, if you are in Shanghai, I suggest you order from Irene’s.
Her yogurt is creamy, lightly sour and absolutely delicious!
Heat up oil into skillet, add shallots and cook until soft, Add minced garlic, curry powder and cook until fragrant, about 2-3 min.
Add 1/4 cup of water and keep cooking for a few minutes.
In a blender or food processor combine chickpeas, curried onion and garlic, salt and pepper, lemon juice and yogurt.
Serve it with flat breads, crackers or as a sauce for your zoodle dressing!
About the author: Dani
An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.
15 Burgers to Drool Over For 4th Of July And Beyond
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The Best Indian Chickpea Yogurt Salad
The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It’s wonderful to open up the fridge on a hot day and scoop some of this on your plate. It tastes great and cools you down too!
This recipe uses kala namak or Indian black salt. Calling it black salt is always confusing to me because the outside is black but what you buy is pink and powdery.
You can get it cheapest in an Indian market though you can easily order kala namak online too. What’s so special about it is that it really makes things taste like eggs. It has a higher sulfur content than regular salt and is amazing in scrambled tofu too. If you hated the taste of eggs you can leave it out.