Mushroom & Chickpea Dip

Mushroom and chickpea dipPreparation: 20 mins (+ chilling time)
Cooking: 12 minutes
Makes: 3 cups

  • 1/2 cup olive oil
  • 1 small brown onion, finely chopped
  • 1 tbs ground cumin
  • 400g cup mushrooms, chopped
  • 300g can chickpeas, rinsed and drained
  • 1/2 cup thick natural yoghurt
  • 1 tbs tahini*
  • 1 tbs lemon juice
  • 1/2 cup chopped chives
  • salt and ground black pepper
  • wafer biscuits, to serve

1Heat 2 tbs oil in a heavy-based frying pan over medium-high heat. Add onion and cumin and cook, stirring often, for 5 minutes.

2Increase heat to high, add mushrooms and cook, stirring occasionally for 5 minutes or until pan juices have evaporated. Set aside to cool.

3Meanwhile, place chickpeas, 2 tbs yoghurt, tahini, lemon juice and remaining oil in a food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms until finely chopped.

4Stir mushroom mixture and remaining yoghurt into chickpea mixture. Stir through chives and season with salt and pepper. Cover and refrigerate for 1 hour.

5Sprinkle with extra chives and drizzle with oil to server, if desired. Serve with wafer biscuits.

* Tahini is a creamy paste made from ground seasame seeds. Available from large supermarkets.

Recipe provided by AMGA.

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