Ingredients
-
2 cups cooked chickpeas
-
2 tablespoons olive oil
-
1/2-1 cup of thick plain yogurt, divided
-
2 -3 garlic cloves (crushed)
-
1 cup fresh parsley leaves
-
1 cup feta cheese, crumbled
-
1 bell pepper, roughly chopped (any color)
-
2 ripe tomatoes, skinned (preferred)
-
salt, pepper and chili powder to taste
-
1/2 cup green onion, roughly chopped
-
5 -6 kalamata olives, stoned and quartered
Instructions
- Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth.
- Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness.
- Add more yogurt if needed.
- Remove to a bowl and mix in the tomatoes.
- Taste the dip to decide or you want to add any salt, pepper or chili powder.
- Garnish the dip with the olives.