CHICKPEA-YOGURT DIP WITH POMEGRANATE & MINT

I have a bag of keys, a bottle of champagne, and a folder of paperwork sitting next to me. This morning we closed on our house. We signed the papers on the first day of spring and our little cottage sits on Summer Street – all good signs. It is the happiest little house you have ever seen. Full of light, quirky details, and a very grateful family of four.

Fresh little starts of popping up all over the place. Spring should be the start of a new year – leaving every mitten and dark afternoon in the dust. This includes fresh new food too. March’s issue of Bon Appetit shares three new ways to use chickpeas. I will probably try all three at some point but started with this delicious spin on humus.

CHICKPEA-YOGURT DIP WITH POMEGRANATE & MINT
from Bon Appetit March 2013

1 small garlic clove
2 15-ounce cans chickpeas, rinsed
1/2 cup plain whole milk or 2% Greek yogurt
2 tablespoons olive oil
2 teaspoons Sherry vinegar
pinch ground cumin
salt and pepper
pomegranate seeds or juice
mint, coarsely chopped

Put everything besides pomegranate and mint in a food processor and blend. I let mine go for a couple minutes to make a fine and fluffy dip but do it however you like.

When ready to eat, drizzle with fresh pomegranate seeds or juice and sprinkle with chopped mint.