- 3 cups chickpeas (peeled, cooked or canned, if canned, rinse well)
- 2 tablespoons tahini
- 1 tablespoon warm water
- 2 tablespoons greek yogurt (omit if vegan)
- 1 clove garlic
- 1 lemon (small)
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 2 tablespoons extra virgin olive oil
|Calories200Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Carmen O. 3 Jan
That flew. I used pickled vinegar instead of lemon and there were no cumin, so I used seasoned salt
Lino Avila 6 Dec 2018
Amazing it was very good
Powers 26 Nov 2018
Quick and easy. Go light on the cumin!!
Yang 14 Aug 2018
delicious! added an extra tbs. of greek yogurt for smoother consistency.
Vanessa Franco 12 May 2018
Delicious! I just used a can instead of 3 and add all other ingredients...not tahini on hand.
Inge 22 Apr 2018
It was yummy. I use more garlic and salt and I added a pinch of dried chili pepper for added kick. Love it.
Manali 16 Apr 2018
Ultimate is the word 😋😋😋😋
Regina B. 19 Mar 2018
Fabulous. Friends asked for the recipe for their family gatherings.
Zoë Symon 10 Mar 2018
Delicious and easy to make!
Ellen Eng 14 Sep 2017
Very good. Just the right amount of tartness and very creamy.
Sarah D. 15 Aug 2016
Lovely recipe, thank you! Used pomegranate yogurt for a little kick. Excited to share with everyone!
Alice O. 3 Jul 2016
Follow the recipe and added Greek yogurt, it is really yummy! Just like what you get from restaurants outside. Thanks for sharing this!