15 oz can – chickpeas, rinsed and drained
2 cloves garlic, peeled
1/4 Cup Lemon Juice
1/2 tsp. sea salt
1/4 cup plain Greek yogurt (2% or greater fat)
1/2 cup tahini paste
2 tbsp. extra-virgin olive oil
3 fresh mint leaves (optional)
2 tsp. sumac
- In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for two minutes or until smooth. You will need a spatula to scrape down the sides to ensure it blends well.
- Add Greek yogurt, tahini paste, and olive oil and blend until smooth.
- Add mint leaves and pulse until well incorporated (approximately 30 seconds).
- Put in a large bowl and sprinkle the sumac on top, and then finish with olive oil.