Chickpeas and Beans Dip

A two cans needed a purpose. I am cleaning out my longtime storage and these came up for use.

My least favourite thing to do is getting the waxy skin off the chickpeas. But what needs to he done, needs to be done.

It is too hot for a vegetable soup with beans, but a dip with legumes is great.

This is no hummus! I added Greek yogurt, garlic paste and lots of lemon juice. A handfull of fresh parsley and teaspoon cumin seeds for more flavour.

I have fresh rye bread and sliced some of it. With olive oil and butter and some herbes de Provence it made the right tool to eat the dip with.

Recipe:

1 medium can chickpeas

75 ml Aqua faba 

1 medium can of flagolets vert

4 tsp Greek yogurt

1/4 bunch parsley

1 tsp cumin seeds

Smoked salt, pepper

1 lemon juiced

2 tbsp olive oil

Rye bread, olive oil, butter, herbes de Provence