Cooking Instructions
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Step 1
Heat up
Extra-Virgin Olive Oil (30 mL)
into skillet, add
Shallots (2)
and cook until soft. Add
Garlic (1 clove)
,
Curry Powder (6 g)
and cook until fragrant, about 2-3 min.
Step 2
Add 1/4 cup of water and keep cooking for a few minutes.
Step 3
In a blender or food processor combine
Canned Chickpeas (300 g)
,
Greek Yogurt (120 g)
, onion and garlic,
Lime (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Pulse until creamy.
Step 5
Serve it with flatbreads, crackers or as a dressing for your zoodles!
