Chickpea and Masala Dip

, from Issue #21. September, 2015
Photography by Nick Tresidder.
Chickpea and Masala Dip

Place these dishes on a large tray and serve with small cos lettuce leaves, radishes, mint and warm naan bread.

Serves: 4


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


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.