Ingredients:
2 teaspoons cumin seeds
1 (15 ounce) cans chickpeas, drained
1/4 cup ground almonds
1 clove garlic, crushed
2/3 cup regular plain yogurt ( approx 6 oz)
1 tablespoon olive oil
2 teaspoons chopped fresh mint
1/2 lemons, juice of, to taste
salt & freshly ground black pepper, to taste
olive oil, to garnish (optional)
cayenne pepper, to garnish (optional)
pita bread, cut into wedges
Directions:
Toast cumin seeds in small skillet until aromatic.
Reserve a few cumin seeds for garnish.
Place remaining cumin seeds in food processor (or blender) along with chickpeas, ground almonds, garlic, yogurt, olive oil, mint, lemon juice, salt and pepper.
Process to form slightly grainy paste, or to desired consistency.
Transfer to serving dish and let stand 30 minutes.
Drizzle with olive oil and sprinkle with cayenne pepper and remaining cumin seeds.
Serve with pita bread wedges.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.