- 3 cups chickpeas (about a 29 oz. can, drained and rinsed)
- 7 oz. full-fat Greek yogurt
- 1 tablespoon grape seed oil
- juice of 1/2 a lemon
- garlic powder
- sea salt
- a handful of sorrel leaves, minced
Using a hand blender or an immersion blender, puree your chickpeas, add the yogurt, oil and lemon juice and continue blending until nice and smooth. Add in the sorrel and the seasonings, adjust as needed. If you don't have an sorrel on hand, don't worry and just add in some lemon zest. Makes a nice big bowl, perfect for a party.