Tangy Chickpea Dip
- 310 g Can Chickpeas Drained
- 1/2 cup Greek-style Yoghurt
- 1 tsp Fresh Coriander Chopped
- 1/2 tsp Dried Cumin
- 1 Tbsp Lemon Juice
- Puree chickpeas and fold through remaining ingredients.
- Refrigerate until required.
- Serve with crunchy vegetable sticks and water crackers.
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