Ww - Chickpea and Masala Dip

• 1 (400 g) canof cooked chickpeas, rinsed
• 3 tablespoons sesame seeds, toasted
• 12 teaspoon sesame oil
• 2 garlic cloves, crushed
• 12 cup natural low-fat unsweetened yogurt
• 14 cup chopped mint
• 1 lemon, juice and zest of
• 1 teaspoon cumin seed, toasted
• 1 teaspoon garam masala
• 12 teaspoon sugar
• salt and pepper

1. Put all the ingredients in a food processor and blend until smooth.
2. Refrigerate for several hours before using, for the best flavour.
3. Note: I used the half cup of yoghurt and it made the mixture very wet and I ended up putting another can of chickpeas in to get a nice spreadable consistency.
4. Can I suggest you add the yoghurt slowly until it is the consistency you like.
5. I also found the cumin quite strong, so you might like to use 1/2 tsp of ground cumin instead.
6. In fact I think if I hadn't added the extra chickpeas, the spices would have probably been a bit overpowering.
7. Having said all that I think it would be lovely with fresh bread, crackers and vege sticks.

chickpeas, sesame seeds, sesame oil, garlic, natural low, mint, lemon, cumin, garam masala, sugar, salt

Taken from www.food.com/recipe/ww-chickpea-and-masala-dip-337741 (may not work)