Chick­pea, mush­room dip

North West Telegraph - - Lifestyle -

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.

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