Moroccan Bean Dip

(from Donna Dawe ’s recipe box)

Source: Parenting Magazine (from RecipeThing user kintyre) (from RecipeThing user AnnM917) (from RecipeThing user Ramona)

Prep time: 5 minutes
Serves 8 people

Categories: appetizers, not tried


  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1 cup plain low-fat yogurt
  • 1 tablespoon lemon juice, optional
  • 1 teaspoon jarred chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon fresh ground pepper
  • 2 scallions, chopped (about 1/4 cup)
  • Raw vegetables and pita-bread wedges


  1. Place chickpeas, yogurt, lemon juice (if using), garlic, cumin, salt, and pepper in food processor.

  2. Process until the dip is smooth and creamy, about 20 seconds.

  3. Add scallions and pulse to combine.

  4. Transfer to serving bowl and serve with assorted veggies and pita wedges.

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