Chickpea Cilantro Dip

Chickpea Cilantro Dip

This is a nice variation on hummus. The cilantro adds a fresh, grassy-in-a-good-way flavor to the chickpeas and yogurt lightens the whole thing up.

Ingredients Directions

2 cups canned chickpeas, rinsed and drained
1/2 cup plain yogurt
2/3 cup loosely packed fresh cilantro leaves
1 large garlic clove, chopped
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

In a food processor, purée the ingredients until smooth. Let the dip sit for at least an hour to let the flavors meld. Serve with crackers, toasted pita wedges, crudités, or all three.

Makes about 3 cups of dip.

Make-Ahead Factor

The dip can be made 2 days ahead and kept covered and refrigerated. Remove it from the fridge at least an hour before party time—it tastes best at or near room temperature.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.