Kichererbsen-Joghurt-Dip mit Byodo Olivenöl nativ extra, aus Griechenland

Chickpea and yogurt dip

The ideal snack for in between meals: Our creamy chickpea and yoghurt dip is a dream made from protein-rich chickpeas, fresh yoghurt and fruity pomegranate balsamic. Try it now and enjoy the light cuisine!

Leicht

10 min.

Vegetarian

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Ingredients

800 g Chickpeas from the tin

140 g Greek yogurt

3 EL Olivenöl nativ extra, aus Griechenland

3 EL Granatapfel Balsam

1 TL Cumin, ground

1 Garlic clove

3 EL Water

Mint

Pomegranate seeds

Feines Premium Bio-Meersalz

Pepper

Preparation

Rinse the chickpeas thoroughly and drain. Place the chickpeas, yoghurt, olive oil, vinegar, cumin and garlic in a blender and puree the ingredients until a smooth, creamy consistency is achieved. If the dip is still too thick, add more water if necessary to achieve the desired consistency.

Season the dip with salt and pepper, add a little cumin if necessary. Pour the spread into a serving bowl and garnish with fresh mint leaves and pomegranate seeds.

Our tip!

Spread with fresh vegetables or e.g. with the Byodo Grissini or crispy wedges serve.