Cumin Spinach Chickpea Dip
Try this easy recipe that is not only healthy but versatile as a dip or as a substitute for mashed potato.
Makes about 3 cups
Ingredients
400g canned chickpeas, rinsed and drained
1 cup (200g) chopped, blanched spinach
1 cup thick Greek-style yoghurt
2 tablespoons lime juice, or to taste
2 cloves garlic, crushed
1 teaspoon ground cumin
Salt & pepper, to taste
1/2 cup chopped semi-dried or cherry tomatoes
Cracked pepper toasts (see below)
Method
- Puree chickpeas, spinach and half the yoghurt.
- Add lime juice, garlic, cumin, salt & pepper and remaining yoghurt.
- Stir in chopped tomatoes.
- Serve with toasts.
Notes: For a thicker consistency, drain yoghurt in a sieve lined with muslin or Chux, or through a coffee filter for 30 minutes to overnight. Substitute cumin with nutmeg. Add 1-2 tablespoons Parmesan cheese. Chickpeas could be substituted with cannelloni beans. Serve with vegetable batons, such as carrots, zucchini, capsicum, snow peas, celery.
CRACKED PEPPER TOASTS
Serves 4-6
3 rounds wholemeal pita bread
olive oil or spray
1/3 cup grated parmesan
cracked black pepper, to sprinkle
- Tear or cut pita bread into wedges.
- Spray or brush bread with oil, sprinkle with parmesan and pepper.
- Place on a baking tray and bake in a hot oven (200°C) for 10 minutes or until crisp.
Notes: These can be prepared and stored in an airtight container for up to a week. Substitute parmesan with sesame, poppy, fennel or cumin seeds or sea salt.
In: Recipes, Radio, Dips, Yoghurt · Tagged with: Dips, Legumes, Radio, Recipes, Vegetable, Yoghurt
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