turkish-style chickpea yogurty dip
I’ve made a dip. I keep eating the dip. It reminds me of Turkish eggs except, you guessed it, it has no eggs.🌱
It’s so moreish, zesty, fresh and the kicks of roasted chickpeas and chilli oil make this an unreal dip that you should save for your loved ones. Or just yourself for when you fancy it.
SERVES 4 PEOPLE
3 min prep + 12 min cooking = 15 minutes
INGREDIENTS:
1 tin chickpeas
2 tsp smoked paprika
1 tsp cumin
1 tsp fennel seeds
olive oil
baking paper and roasting tray
200g Greek-style yogurt (vegan one pls)
1 garlic clove
10g fresh dill
Juice of 1 lemon
Crispy chilli oil
METHOD:
Preheat the oven to 200°C. Right now. Then line the roasting tray with baking paper. Drain the chickpeas and add those to the baking paper. Then chuck the spices and olive oil on it, and massage well. Season with salt and pepper and roast them for 12 minutes.
Whilst you’re waiting, sit and do nothing. Sike, nerd. What do you think this is. Get up. Grate the garlic and chop up the dill. Then slice the lemon in half, and that is all for chopping.
In a large bowl plate thing, mix your yogurt with the garlic, dill and lemon juice. Salt and pepper to taste. You also might need a tablespoon of extra virgin olive oil to help make it a bit runnier.
Once that’s done, leave in the fridge until your chickpeas are done roasting.
Serve the dip whenever you want with the chickpeas on top, some crispy chilli oil, and some extra bits of dill if you fancy it.