Ingredients:

• 1 tsp – madras curry powder
• 1/2 tsp – Ginger powder
• 1 tsp – cumin powder
• 1 tbsp – extra virgin Olive oil
• 1/4 cup – chopped green Onions (whites and some green)
• 4 Cloves – fresh garlic, chopped
• 1 tbsp – sesame seeds
• 1.5 can – garbanzo beans chick peas, some reserve liquid
• 1/2 cup – fat yogurt
• 2 tbsp – fresh Lemon juice
• 1 tbsp – Parsley
• Salt and Pepper – to taste
• 2-4 – cayenne pepper

Method:

1. Toast the spices in a iron skillet briefly.
2. Add the oil, onions, garlic and sesame seeds. Saute until the onions are done.
3. Puree the mixture in a blender with the yogurt, chickpeas, lemon juice and parsley.
4. Add some of the reserved chickpea liquid if the chickpea mixture is too thick.
5. Chill and garnish with a little olive oil and sprinkle with cayenne pepper or paprika before serving.

Recipe courtesy of Myra