chickpea yogurt dip

INGREDIENTS

• 1 small garlic clove
• 2 15-oz. cans chickpeas, rinsed
• ½ cup cup plain 2% Greek yogurt
• 2 teaspoon tsp. Sherry vinegar
• A large pinch of ground cumin
• 3 tablespoon Tbsp. olive oil plus more for serving
• Kosher salt and freshly ground black pepper
• Pomegranate seeds (for serving)
• Coarsely chopped fresh mint (for serving)

Nutritional Information

10 servings, 1 serving contains: Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 5 Sodium (mg) 280

PREPARATION

View Step-by-Step Directions

• Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.