Sarah's Curried Chickpea Yogurt Dip
Recipe: #6776
October 12, 2012
Categories: Dips, Beans, Chickpeas/Garbanzo, Appetizers, Indian, Christmas, New Years, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"This recipe was given to me by my friend Sarah. She copied this from a Everyday Food magazine. I sampled a bit of hers at work and really enjoyed it. I served this the first time at a pot-luck and by the time I was finished placing everything out, this was GONE!!! It is very tasty, kind of like hummus, but with curry as Sarah describes it."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (229 g)
- Calories 340.5
- Total Fat - 17.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 23.4 mg
- Sodium - 435.6 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.7 g
- Sugars - 5.7 g
- Protein - 36 g
- Calcium - 152.4 mg
- Iron - 2.7 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet, heat 2 tablespoons olive oil over medium high heat.
Step 2
Add onion, and sauté until translucent, about 7 minutes.
Step 3
Add garlic and curry powder and cook until fragrant, about 1 minute.
Step 4
Add water, scraping up browned bits with a wooden spoon.
Step 5
Transfer mixture to a food processor or blender; add chickpeas, yogurt, lime juice, and remaining olive oil.
Step 6
Season with salt and pepper and puree.
Step 7
To store, refrigerate in an airtight container, up to 2 days.
Tips
No special items needed.
1 Reviews
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