Make Ahead

Chick Pea and Mint Dip

July  1, 2012
0 Ratings
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
In This Recipe
  1. 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.
  2. Spread the mixture evenly on the bottom of a 10 inch tart or quiche pan and chill.
  3. When ready to serve place the cucumbers, tomato, green onion and olives decoratively over the top. Serve with pita chips.

See what other Food52ers are saying.

  • susan g
    susan g
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

susan G. July 12, 2012
I made it, I like it -- but I wanted a more spreading consistency. I like to let this type of recipe rest overnight for the flavors to bloom a bit, and it did thicken. I'll make it again, use less liquid, maybe another tsp of the sesame oil (such an inspired addition), and leave the feta to mix in at the end so the little salty hits come through. So, a keeper and a tweaker, you might say.
And congratulations on passing 200 recipes! That's a lot of cooking.
Author Comment
inpatskitchen July 12, 2012
Oh I'm so glad you liked it and I love your suggestions...probably will do that myself soon. And thanks....I'm about to add another recipe... I love to cook!!
susan G. July 2, 2012
I love all the flavor hits. This will be my next batch of hummus-family spreads!
Author Comment
inpatskitchen July 2, 2012
Thanks susan g. Please let me know what you think.