Easy Chickpea Masala Dip
- 1 bag (220 g) Simply Tostitos® Organic Yellow Corn Tortilla Chips
- 1 1/2 cups (375 mL) prepared hummus
- 1/2 cup (125 mL) plain 2% Greek yogurt
- 2 tsp (10 mL) Indian curry paste (mild or medium)
- 1 tomato, seeded and chopped
- 1/3 cup (75 mL) canned chickpeas, drained and rinsed
- 1 tbsp (15 mL) chopped fresh cilantro
How to make it
- Stir together hummus, Greek yogurt and curry paste. Stir in tomato.
- Top with chickpeas and cilantro. Serve with corn chips.
• Make the dip in advance, cover and refrigerate for up to 48 hours if desired.
• Add a pinch of cayenne pepper for an extra kick.