Chickpea, mushroom dip
Preparation 20 minutes + Cooking 15 minutes Makes 3 cups Ingredients
1⁄2 cup olive oil 1 small onion, finely chopped 1 tbsp ground cumin 400g cup mushrooms, chopped 300g can chick peas, rinsed and drained
1⁄2 cup thick natural yoghurt 1 tbsp tahini * 1 tbsp lemon juice
1⁄2 cup chopped chives Salt and freshly ground black pepper Wafer biscuits, to serve Method Heat 2 tbsp of oil in a heavy-based frying pan over medium-high heat. Add onion and cumin. Cook, stirring often, for 5 minutes. Increase heat to high, add mushrooms and cook, stirring occasionally for 5 minutes or until pan juices have evaporated. Set aside to cool. Meanwhile, place chick peas, 2 tbsp yoghurt, tahini, lemon juice and remaining oil in a food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms until finely chopped. Stir mushroom mixture and remaining yoghurt into chick pea mixture. Stir through chives and season with salt and pepper. Cover and refrigerate for 1 hour. Sprinkle with extra chives and drizzle with oil to serve, if desired. Serve with wafer biscuits. * Tahini is a creamy paste made from ground sesame seeds. Available from supermarkets.