- 1 small garlic clove
- 2 15-ounce cans chickpeas (rinsed)
- 1/2 cup plain 2% Greek yogurt
- 3 tablespoons olive oil
- 2 teaspoons Sherry vinegar
- A large pinch of ground cumin
- Kosher salt
- Freshly ground black pepper
- Olive oil
- Pomegranate seeds
- Coarsely chopped fresh mint
- Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 teaspoons Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. Top with olive oil, pomegranate seeds, and coarsely chopped fresh mint.