Spiced chickpea and yogurt dip

Smoky with sumac and tahini, this spiced chickpea and yogurt dip is surprisingly easy to make, and entirely delicious.

  • 15 mins cooking
  • Serves 4
  • Print


Spiced chickpea and yogurt dip
  • 800 gram canned chickpeas, rinsed, drained
  • 3 clove garlic, crushed
  • 1/4 cup (60ml) lemon juice
  • 2/3 cup (190g) yogurt
  • 2 tablespoon tahini
  • 1/2 teaspoon sumac


Spiced chickpea and yogurt dip
  • 1
    Cook chickpeas in medium saucepan of boiling water 2 minutes or until heated through. Drain, reserving ¼ cup of the cooking liquid.
  • 2
    Blend or process two thirds of the chickpeas with reserved cooking liquid, garlic, half the juice and 2 tablespoons of the yogurt until almost smooth. Season to taste.
  • 3
    Combine tahini, remaining juice and yogurt, and 2 tablespoons warm water in small bowl.
  • 4
    Spoon pureed chickpea mixture into serving bowl; sprinkle with whole chickpeas, then drizzle with yogurt mixture and sprinkle with sumac.

More From Women's Weekly Food