Spicy Chickpea Dip
Bursting with flavour, full of healthy nutrients and low GI. This dip is very versatile - serve as a snack with crudites, for lunch with salad or on wholegrain toast or oat cakes as a starter.
It is easy to make, keeps well in the fridge for a couple of days and would be good to include in a packed lunch too.
1 x 400g can chickpeas - drained
1 tbsp fresh coriander - chopped
1 tbsp fresh chives - chopped
2 tbsp natural yoghurt
1 tbsp sunflower oil
1 red onion - peeled and chopped
3 salad onions - trimmed and chopped
2 cloves garlic - peeled and chopped
1 fresh red chilli - deseeded and chopped
2 tbsp fresh lime juice
2 - 3 drops tabasco
Black pepper to taste
Heat the oil in a medium sized pan and add the onion. Cook over a gentle heat for about 5 minutes.
Add the garlic and cook for a further few minutes.
Put the chickpeas in a food processor along with the cooked onion and garic mixture.
Add the lime juice, chilli, coriander, chives and tabasco. Blend until you have a smooth puree.
Empty into a bowl and stir in the yoghurt and salad onions.
Season with black pepper.
Cover and refrigerate until required.
Chickpeas are an excellent source of protein and isoflavones - plant chemicals that, when digested, mimic the hormone oestrogen. Isoflavones are known to help support hormone related conditions, such as PMS. They are also good source of many micro nutrients.
Yoghurt contains protein and is especially beneficial in supporting digestive health and the immune system
Garlic has detoxifying and anti-inflammatory properties. Its most potent role in the diet is from the sulphur it contains which helps in the formulation of new cells, promoting health and wellbeing.