Creamy Chickpea Dip

I bought these two big cans of organic chickpeas on sale and I was so excited. (Sales, sometimes give me a little thrill. ;)) But they have been sitting in my cupboard for a while and I thought to myself, I gotta do something with them already. And I thought a creamy dip would be nice with some cut up veggies. To make your dip extra creamy, peel your chickpeas. I know it sounds a little labor intensive but I find it meditative. (Maybe that's even weirder than peeling the chickpeas, lol.) Either way, enjoy and have a fantastic weekend!

• 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
• paprika
• 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.