Day two, chickpea cucumber deeeeelight! The roasted chickpeas we made yesterday literally lasted >30 minutes in the office. Damn, those little nuggets were so good.
If you follow my postings regularly you probably notice that I’m always saying “this is my favorite ingredient/dish/condiment” over and over. And at that moment, I really do mean it. By now I hope that you’ve realized and accept I’m just food-lovin’, hemp-sellin’, passionate kind-of-gal. But speaking of favorites, I’m a tad obsessed with tzatziki greek yogurt dip right now. It’ s super easy to make and goes great on just about anything, except chocolate (; So I decided to incorporate tzatziki into this weeks recipe.
Before I go into recipe details, I’ll share with you some weirdly awesome things about chickpeas:
1. Chickpea is actually a seed & it’s outer layer accounts for about 15% of its weight.
2. Chickpeas can be roasted and brewed as a substitute for coffee beans. They were grown for this very purpose in Germany during WW1.
3. India is the largest producer of chickpeas, followed by Pakistan and Turkey.
4. Chickpea is also called garbanzo bean, Indian pea, ceci bean, bengal gram, chana, kadale kaalu, sanaga pappu, shimbra, or Kadala.
Learn something new everyday! Now on to the yummy concoction..
3 Tbsp nonfat Greek yogurt
3 Tbsp fresh dill, finely chopped
Juice of a lemon
Salt & pepper to taste
Happy Hemp seeds, Raw
1. Chop cucumber into quarter-inch-thick disks. Then quarter the disks and place in medium sized bowl.
2. Mix Greek yogurt & fresh dill together. Add salt & pepper to taste.
3. Add homemade tzatziki dip to bowl with cucumbers, chill for about 30 minutes.
4. Divide onto 4 plates. Garnish with Happy Hemp seeds.
5. Serve with whole wheat pita bread.