Creamy Yogurt and Chickpea Cumin Dip


1 small garlic clove
2 15-oz cans chickpeas (rinsed)
1/2 Cup plain Greek yogurt
3 Tbsp Extra Virgin Olive Oil
2 tsp Sherry Vinegar
1 Tbsp Ground Cumin
Kosher Salt – to taste
Freshly ground black pepper
Extra Virgin Olive Oil (the Eureka Lemon Olive Oil works great in this recipe!)
Coarsely chopped fresh mint


In the bowl of a food processor, or using an electric mixer, purée the garlic clove with the two cans of drained and rinsed chickpeas, Greek yogurt, 3 Tbsp olive oil, Sherry vinegar, and ground cumin. Pulse or blend until smooth. Transfer to a serving bowl.

Season to taste with kosher salt and freshly ground black pepper. Top with olive oil, and garnish with coarsely chopped fresh mint.

This spread is delicious as a sandwich (think pita bread), or as a dip served with crusty baguettes or chips.