Home » Dip Recipes blog » Yoghurt and Chickpea Dip

INGREDIENTS (SERVES 4)
• 400g canned chickpeas, rinsed and drained
• 1/4 cup olive oil
• 1/3 cup Greek-style yoghurt
• 1 1/2 tablespoons finely chopped coriander
• Salt and cracked black pepper ( to taste )

1. Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.

2. Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined. 3. Garnish with parsley, a drizzle of olive oil and Vege Chips for dipping.

CHICKPEA NUTRITIONAL INFO:

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.