Chickpea Cilantro Dip
A zestier variation on hummus that is perfect for entertaining, island-style. — Allison Beck
Adapted from "Cocktail Parties, Straight Up!" by Lauren Purcell and Anne Purcell Grissinger.
- 2 cups canned chickpeas, rinsed and drained
- 2/3 cup loosely packed fresh cilantro leaves
- ½ cup plain yogurt
- 3 tablespoons fresh lemon juice
- 1 large garlic clove, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
In a food processor, puree the ingredients until smooth. Let the dip sit for at least an hour to let the flavors meld.
Serve with crackers, toasted pita wedges, crudités, or all three.