In a food processor, place drained chick peas, garlic, sesame oil, vinegar, lemon juice, and hot sauce.
Process until everything is fairly small and uniform in size by scraping the bottom and sides of the bowl every few seconds. Mixture will be dry and not very smooth.
Add half of the yogurt and process until smooth. Scrape bottom and sides of the bowl and add the remaining half of the yogurt.
Process again, scrape the bowl, and pulse again.
Add the dill and process until just incorporated. There should still be pieces of dill visible throughout.
Refrigerate. Flavor will develop over time.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 19|
|Calories from Fat: 41 (77%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0.8mg||0 %|
|Sodium 115.1mg||4 %|
|Potassium 54.9mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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