400g Can Chickpeas
1 Cup of Water
½ Cup of Kapai Puku – No 1. Stomach or Liver Health
4 Heaped Tablespoons of Greek Yoghurt
½ Cup Olive Oil
2 Sprigs Fresh Rosemary
1 Tablespoon Oregano Herbs
1 Clove of Garlic Crushed
Drain and wash Chickpeas thoroughly. Cover with water in a small saucepan. Add Fresh Rosemary, crushed Garlic, Oregano, and Kapai Puku. Bring to boil, gently simmer for 15 minutes and then drain. Remove Thyme. Add Yoghurt, Olive Oil, and blend until dip is smooth in texture.
Serve with raw Carrot, Cucumber and Celery Sticks and/ or thinly sliced toasted Gluten Free Ciabatta Bread. Fresh Finely Chopped Parsley can also be stirred through Dip.
Great dip for Entertaining, or easy healthy lunch snack to take to school or work!