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Chickpea and yoghurt puree with pappadums
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Creamy chickpea puree with pappadums - a tantalizing start to your Indian feast!
Ingredients:
  • 400g can chickpeas, rinsed and drained
  • 1 clove garlic, chopped
  • 42.00 gm lemon juice
  • 0.63 gm ground cumin
  • 62.50 ml natural yoghurt
  • 2 tsp chopped mint
  • 100g packet small pappadums
  • 9.20 gm extra virgin olive oil
Instructions:
  • In a food processor, blend chickpeas, garlic, lemon juice, and ground cumin until nearly smooth. Add yogurt and mint, and blend until just mixed. Season with salt and pepper to taste.
  • Arrange four pappadums on a sheet of baking paper. Microwave in batches for 30 seconds on HIGH (100%) power until they puff up evenly.
  • Transfer the puree into a bowl, elegantly drizzle with oil, and enjoy with crispy pappadums.

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