Name: Chickpea-Yogurt Dip
Ingredients: 1 small garlic clove; 2 15-oz. cans chickpeas, rinsed; ½ cup cup plain 2% Greek yogurt; 2 teaspoon tsp. Sherry vinegar; A large pinch of ground cumin; 3 tablespoon Tbsp. olive oil plus more for serving; Kosher salt and freshly ground black pepper; Pomegranate seeds (for serving); Coarsely chopped fresh mint (for serving)

Ingredients

1 small garlic clove
2 15-oz. cans chickpeas, rinsed
½ cup cup plain 2% Greek yogurt
2 teaspoon tsp. Sherry vinegar
A large pinch of ground cumin
3 tablespoon Tbsp. olive oil plus more for serving
Kosher salt and freshly ground black pepper
Pomegranate seeds (for serving)
Coarsely chopped fresh mint (for serving)

Steps

Purée garlic, chickpeas, yogurt, vinegar, cumin, and 3 Tbsp. oil; season with kosher salt and freshly ground black pepper. Top with oil, pomegranate seeds, and mint.