Description
Creamy Greek yogurt, chickpeas and tahini whirl into a velvety dip bursting with garlicky warmth and bright lemon zing.
Ingredients
- 1 cup Greek yogurt
- 1 cup cottage cheese
- 15 ounce chickpeas drained and rinsed
- 2 tablespoons tahini
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Combine Greek yogurt cottage cheese chickpeas tahini garlic lemon juice cumin salt and pepper in a food processor.
- Process until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning by adding more salt, pepper, or lemon juice if desired.
- Transfer the dip to a serving bowl and sprinkle with chopped fresh parsley.
- Serve immediately with vegetable sticks, pita chips, or whole grain crackers.
Notes
- Use nonfat or low-fat Greek yogurt to boost protein while keeping the fat content lower.
- For extra protein and creaminess add a scoop of unflavored whey protein powder before blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try adding roasted red peppers or a pinch of smoked paprika for a flavor twist.