Ww - Chickpea and Masala Dip |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 4 |
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This recipe is from this month's Dish magazine. As far as I can work out the whole recipe is 5 1/2 points as per the magazine ingredients. It's the same texture as hummus but with a bit more flavour. This recipe is best left for half a day for the flavours to come together properly. Please take note of my comments in the directions below. Should make around about 1 1/2 cups. Cooking time is refrigeration time. Ingredients:
1 (400 g) can of cooked chickpeas, rinsed |
3 tablespoons sesame seeds, toasted |
1/2 teaspoon sesame oil |
2 garlic cloves, crushed |
1/2 cup natural low-fat unsweetened yogurt |
1/4 cup chopped mint |
1 lemon, juice and zest of |
1 teaspoon cumin seed, toasted |
1 teaspoon garam masala |
1/2 teaspoon sugar |
salt and pepper |
Directions:
1. Put all the ingredients in a food processor and blend until smooth. Refrigerate for several hours before using, for the best flavour.
2. Note: I used the half cup of yoghurt and it made the mixture very wet and I ended up putting another can of chickpeas in to get a nice spreadable consistency. Can I suggest you add the yoghurt slowly until it is the consistency you like.
3. I also found the cumin quite strong, so you might like to use 1/2 tsp of ground cumin instead. In fact I think if I hadn't added the extra chickpeas, the spices would have probably been a bit overpowering. Having said all that I think it would be lovely with fresh bread, crackers and vege sticks.
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