Go Back
–+ servings
Print Add to Collection

Chickpea Tzatziki Dip

Prep Time 10 minutes
Servings 6

Ingredients

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 clove garlic, grated or crushed
  • 1 tsp kosher salt divided
  • 2 cups grated cucumber (from 1 large or 2 small cucumbers)
  • 1 ½ cups plain Greek yogurt*
  • 1 cup loosely packed fresh herbs, finely chopped (dill and/or parsley) + more for topping
  • Olive oil, for topping
  • Black pepper, for topping
  • Pita chips and/or crudite (raw veggies), for serving
  • *Avoid thinner yogurts - the thicker the yogurt, the better! Siggi’s is a great option or use any other thick Greek yogurt that you like.

Items you can prep ahead (optional)

  • Drain, rinse, and marinate the chickpeas
  • Grate 2 cups cucumber
  • Chop 1 cup loosely packed fresh herbs
  • Make the dip
  • Prep veg, for serving (if using)

Instructions

  • In a medium microwavable bowl, add the chickpeas and microwave for about 10-15 seconds to just barely warm them up. While they’re warm, stir in the lemon, mustard, garlic, and ½ teaspoon salt until combined. Reserve a couple of spoonfuls of chickpeas for topping, then use a fork to mash up the rest of them (it’s fine to have some whole chickpeas, just mash as many as you can).
  • Add the grated cucumber to a dish cloth and squeeze out the excess moisture. This will help make sure the dip doesn’t get too runny/watery.
  • To the bowl, add the yogurt, cucumber, herbs, and remaining ½ teaspoon salt and mix to combine. If you can, chill in the fridge for at least 2 hours.
  • Serve topped with the reserved chickpeas, more parsley, black pepper, and drizzle with plenty of good olive oil.

Notes

Substitutions:

  • Cannot be made vegan because you need a thick Greek yogurt.
  • Use canned white beans in place of chickpeas.
  • You can leave out the chickpeas, if you’d like. Just make sure to add all the chickpea marinade ingredients to the dip.

Storage:

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Leftovers + Repurposing:

  • This dip can also be a sauce for grilled/cooked meats, fish, or scooped on top of bowls.
  • Thin it out with some extra lemon and/or water if you want a thinner dressing or dip.