using Greek yoghurt

This delectable dip is like hummus but lighter because it uses Greek style yoghurt instead of oil. And it’s loaded with protein!

5 Mins
0 Mins
Ready In
5 Mins

What you need

  • 400g can chickpeas, rinsed and drained
  • 1/2 cup Anchor Protein+ Greek Style Yoghurt Unsweetened 
  • 1 tsp cumin, ground
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • Ground black pepper

To serve (optional)

  • Extra virgin olive oil
  • A sprinkle of dukkah, paprika or black sesame seeds

Here's how it's done

  1. Place all ingredients in a food processor, blender or bowl and whizz up or blend with a hand wand until creamy and smooth.
  2. Transfer to a serving bowl, drizzle with olive oil and sprinkle with dukkah, paprika or black sesame seeds, if desired. Serve with pita crisps and vege dippers.
  3. If not using at once, cover and chill for up to 4 days or freeze until needed.

Serving Suggestions

Tuscan-style bean: whizz a can of butter beans with ½ cup of Anchor Protein+ Greek Style Yoghurt Unsweetened , 1 clove garlic, 2 tbsp chopped parsley leaves, the finely grated zest of ½ lemon and ½ tsp finely chopped rosemary. Serve on bruschetta with broad beans or rocket. Perfect for school lunchboxes or a healthy snack. You can add a couple of cloves of crushed garlic, a pinch of chilli flakes, ¼ cup chopped coriander, or to make Middle Eastern blend in 2 tbsp tahini.

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