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Author Notes: My next door neighbor, Kim, makes a fabulous mint and feta dip which she adapted from a Philadelphia Cream Cheese booklet, circa 1990. It's minty and she adds extra garlic and studs the top with vegetables. I did my own play on this, replacing cream cheese with chick peas. It's sort of like hummus but smoother and creamier. Great for snacking on a warm, warm day! —inpatskitchen
Makes a ten inch tart or quiche pan and serves many
- 2 cups cooked chick peas
- 1/4 cup Greek yogurt
- 1/2 cup extra virgin olive oil
- 2 cloves garlic rough chopped
- 1/2 cup water plus more if needed
- 3/4 cup chopped fresh mint leaves
- 1/4 cup crumbled feta cheese
- 1 teaspoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 of an English cucumber cut in a quarter inch dice
- 1 small tomato, seeded, cored and cut in a quarter inch dice
- 1 green onion, thinly sliced
- 12 pitted kalamata olives, halved
- Place the chick peas, yogurt and olive oil in a food processor and start the machine. Add the garlic and the water and continue processing until almost smooth. Add the mint, feta, sesame oil salt and pepper and keep processing. Add a little more water if you're not getting a smooth consistency.
- Spread the mixture evenly on the bottom of a 10 inch tart or quiche pan and chill.
- When ready to serve place the cucumbers, tomato, green onion and olives decoratively over the top. Serve with pita chips.
- This recipe was entered in the contest for Your Best Recipe with Mint
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