This is a vague adaptation of some chickpea-based recipes I found, with a lot of my own ingredients and flavorings mixed in. The yogurt was completely my own addition. Halfway through getting things out, I decided not to go vegan.
It has been warm. Because, yes, it's summer. I'm doing more mezze style meals to avoid cooking, so there could very well be more dips in this blog's future. Chopping up vegetables for dippers is easy meal prep that can be done in advance, making this a good option to take on picnics or to parties. It's also a healthy way to eat. I'm leaning hard into the Mediterranean diet at the moment.
*1 can pinto beans, drained and rinsed
*1/2 tsp granulated onion
*2 cloves garlic, roughly chopped (or 1/2 tsp granulated garlic)
*1/4 C chopped cilantro
*1/4 C chopped parsley or 2 Tb dried
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
salt and pepper to taste
1/2 tsp red chili flakes, optional
1/4 C lemon juice (about 1 lemon), or to taste
1/2 C Greek yogurt
Olive oil as needed for consistency
2. Add yogurt and pulse until mixed. Taste, adjust seasonings, and pulse again. I tasted it before adding the yogurt, and it was way over-spiced for my liking. With the yogurt, it was more balanced. If you want a richer texture, add a tablespoon or two of olive oil.
3. Pour into a serving dish and chill until ready to serve.Makes about 2 cups
Difficulty rating π
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