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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops. Ingredients:
250 g cooked chickpeas |
2 garlic cloves, peeled |
1 large red chili pepper |
150 g fresh coriander |
150 g fresh mint leaves, only |
1 lemon, juice of |
1 tablespoon tahini |
2 tablespoons greek yogurt |
1 1/2 teaspoons roasted mixed spice |
50 ml extra virgin olive oil |
Directions:
1. Drain and rinse chick peas.
2. Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
3. Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.
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