Fresh little starts of popping up all over the place. Spring should be the start of a new year - leaving every mitten and dark afternoon in the dust. This includes fresh new food too. March's issue of Bon Appetit shares three new ways to use chickpeas. I will probably try all three at some point but started with this delicious spin on humus.
Chickpea-Yogurt Dip with Pomegranate & Mint
from Bon Appetit March 2013
1 small garlic clove
2 15-ounce cans chickpeas, rinsed
1/2 cup plain whole milk or 2% Greek yogurt
2 tablespoons olive oil
2 teaspoons Sherry vinegar
pinch ground cumin
salt and pepper
pomegranate seeds or juice
mint, coarsely chopped
Put everything besides pomegranate and mint in a food processor and blend. I let mine go for a couple minutes to make a fine and fluffy dip but do it however you like.
When ready to eat, drizzle with fresh pomegranate seeds or juice and sprinkle with chopped mint.