Place these dishes on a large tray and serve with small cos lettuce leaves, radishes, mint and warm naan bread.
Serves: 4
INGREDIENTS
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 tablespoons sesame seeds, toasted
1⁄2 teaspoon sesame oil
2 cloves garlic, crushed
1⁄2 cup yoghurt
1⁄4 cup chopped mint
finely grated zest and juice 1 lemon
1⁄2 teaspoon sugar
1 teaspoon cumin seeds, toasted
1 teaspoon garam masala
sea salt and freshly ground pepper
METHOD
Serve with a Spiced Prawns with Mango Salad as an Indian Platter.
Put all the ingredients in a food processor and blend until smooth. Season.
Tip into a serving dish and drizzle with extra yoghurt, olive oil, toasted sesame seeds and mint.
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