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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve this with sliced toasted pita bread bits or any other flat bread you like. The amount of yogurt is difficult to give, it depends on how thick or thin you want to make the dip, I used 1/2 a cup. You can make this dip chunky or very smooth whatever you prefer. Ingredients:
2 cups cooked chickpeas |
2 tablespoons olive oil |
1/2-1 cup of thick plain yogurt, divided |
2 -3 garlic cloves (crushed) |
1 cup fresh parsley leaves |
1 cup feta cheese, crumbled |
1 bell pepper, roughly chopped (any color) |
1/2 cup green onion, roughly chopped |
2 ripe tomatoes, skinned (preferred) |
5 -6 kalamata olives, stoned and quartered |
salt, pepper and chili powder to taste (optional) |
Directions:
1. Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
2. Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
3. Add more yogurt if needed.
4. Remove to a bowl and mix in the tomatoes.
5. Taste the dip to decide or you want to add any salt, pepper or chili powder.
6. Garnish the dip with the olives.
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