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recipes chickpea yogurt dip
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“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor
3.3
(3.3)
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Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
5.0
(5)
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Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
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Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.
4.6
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Easy
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A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.
5.0
(5)
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Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.
4.0
(4.2)
Easy
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This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside.
4.6
(4.6)
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Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.
3.3
(3.33)
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This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.
4.5
(4.51)
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Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.
5.0
(4.9)
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Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.
5.0
(4.98)
Vegan
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A sweet and smoky roasted carrot dip with chickpeas, almonds, lemon juice, garlic, and herbs. We could eat it by the bowlful.
5.0
(4.75)
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These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.
4.0
(4.09)
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With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.
5.0
(5)
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Breakfast or dinner? You get to pick with these one-pot curried chickpeas and eggs bursting with tingly heat and herbaceous flavor.
4.7
(4.67)
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Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
4.6
(4.6)
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A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini.
4.6
(4.64)
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Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
5.0
(5)
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Onion dip, clam dip, giardiniera dip, ranch dip, 7-layer dip—we could go on.
Quick
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
3.3
(3.33)
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This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.
4.7
(4.67)
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Learn how to make this recipe and more in our online cooking class with Sur la Table.
3.5
(3.51)
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Here’s a low-effort dinner bowl that comes together in less than 30 minutes.
5.0
(4.8)
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A crispy, crunchy granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.
5.0
(5)