Curried Chickpea Yogurt Dip
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party!
I am ALL about dips and spreads. I find them to be so versatile in the kitchen and can be used in so many different ways adding such a great final touch to so many dishes. They are also a crowd pleaser at dinner parties!
Here on Expatcucina I have shared quite a few recipes already, check out my whole offer here!
Today’s dip is made with goat greek yogurt, spicy curry powder and a base of classic, healthy chickpeas.
I had a friend making for me a small batch of goat Greek yogurt, but if you cannot find it just replace it with standard cow milk Greek yogurt.
- 2 tbsp extra virgin olive oil
- 1 clove of garlic
- 1- 1/2 cup cooked chickpeas
- 2 tbsp lime juice
- 1 tbsp curried powder
- 1/2 cup Greek yogurt or Goat Greek yogurt
- 2-3 shallots, sliced
- salt and ground pepper
For the yogurt, if you cannot find goat Greek one, just use normal cow milk Greek yogurt. In this case, if you are in Shanghai, I suggest you order from Irene’s.
Her yogurt is creamy, lightly sour and absolutely delicious!
Heat up oil into skillet, add shallots and cook until soft, Add minced garlic, curry powder and cook until fragrant, about 2-3 min.
Add 1/4 cup of water and keep cooking for a few minutes.
In a blender or food processor combine chickpeas, curried onion and garlic, salt and pepper, lemon juice and yogurt.
Pulse until creamy.
Serve it with flat breads, crackers or as a sauce for your zoodle dressing!