1 6-Ounce Container (3/4 Cup) Plain, Unsweetened Soy Yogurt
1 15-Ounce Can (1 3/4 Cup) Chickpeas, Drained and Rinsed
2 Large Cloves Roasted Garlic
2 Tablespoons Olive Oil
Zest and Juice of 1/2 Lemon
1 Tablespoon Chopped Fresh Dill
1/4 Teaspoon Ground Cumin
Salt and Pepper
1 Cup Seeded and Finely Diced Cucumber
Toss all of the ingredients into your trusty food processor or blender, except for the cucumber, and puree thoroughly, until silky-smooth. Scrape down the sides of the bowl as needed to get everything mixed in, and give the machine ample time to blend. For the best consistency, it may take as long as 5 - 10 minutes, so be patient. Add salt and pepper to taste.
Stir in the chopped cucumber by hand, and chill for at least 2 hours before serving for the best flavor. It will keep in an airtight container in the fridge for up to a week... If you can resist eating it all long before then.
Makes 3 1/2 - 4 Cups
©Hannah Kaminsky http://www.bittersweetblog.com