Place in food processor:
141/2oz can drained chickpeas
141/2oz can of tomatoes
1/2 cup whole-milk yogurt
2 crushed garlic cloves
1tsp cumin ground
1 TBL lemon juice
2 Tbl Evoo
salt, cayenne pepper to taste
Process until smooth puree. Set in fridge for 30 mins or more to develope flavours
Salsa:
1 medium avocado, diced
1/2 medium onion, finely chopped
1 TBL mint leaves, finely chopped
1 TBL lemon juice
1 TBL Evoo
salt and fresh ground black pepper
6 TBL sour cream
Combine avo, onion, mint, lemon juice and oil. Add salt and pepper to taste. Cover and set in fridge for 15 mins to develop flavour.
Serve chilled in cold bowls and top with salsa and a dollop of yogurt.
141/2oz can drained chickpeas
141/2oz can of tomatoes
1/2 cup whole-milk yogurt
2 crushed garlic cloves
1tsp cumin ground
1 TBL lemon juice
2 Tbl Evoo
salt, cayenne pepper to taste
Process until smooth puree. Set in fridge for 30 mins or more to develope flavours
Salsa:
1 medium avocado, diced
1/2 medium onion, finely chopped
1 TBL mint leaves, finely chopped
1 TBL lemon juice
1 TBL Evoo
salt and fresh ground black pepper
6 TBL sour cream
Combine avo, onion, mint, lemon juice and oil. Add salt and pepper to taste. Cover and set in fridge for 15 mins to develop flavour.
Serve chilled in cold bowls and top with salsa and a dollop of yogurt.