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Herbed Chickpea & Yogurt Dip

Think of this dip as a light (and low-calorie) hummus, whipped with generous amount of fresh herbs, while offering an invigorating tang. You can adjust its intensity by adding more or fewer herbs.

Recipe Source: 

Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth

Number of Servings: 

2 cups/ 8 servings

  • 1 14-ounce can unsalted chickpeas, rinsed and drained
  • ½ cup unsweetened coconut yogurt
  • 1 tablespoon tahini
  • ¼ cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • 1 cup chopped parsley, plus sprigs for garnish
  • ½ cup chopped mixed fresh herbs (such as dill, mint, tarragon, etc.), plus sprigs for garnish
  • 2 green onions, white and green parts sliced thin
  • Olive oil, for garnish (optional)
  1. Set aside a small handful of chickpeas for the garnish. Pour the remainder of the chickpeas into a food processor and add the yogurt, tahini, lemon juice, mustard, and sea salt. Process until smooth.
  2. Add the parsley, mixed herbs, and green onions, and pulse the machine a few times to incorporate.
  3. Transfer the mixture to a serving dish and garnish with reserved chickpeas, extra herb sprigs, and a drizzle of olive oil. Serve immediately.
  4. Store in a covered container and refrigerate, the dip will last several days.

Serving suggestions: Use Herbed Chickpea & Yogurt Dip to accompany carrots or sliced cucumbers, as a spread on toast or sprouted-grain bread, or brown rice crackers.

Variation: In place of the parsley, use fresh purslane, an incredible superfood vegetable that offers a lemony flavor and is an excellent source of omega-3’s.