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CategoryDifficultyBeginner

Add some Tabasco sauce for a delicious zing.
You might want to double-up on the recipe, it’s moreish! 😋

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 2 tbsp Oil
 2 Cloves of Fresh Garlic
 400 g Can of Chickpea
 2 tbsp Cream Cheese ( Use plain yoghurt if you prefer a thinner consitency)
 A squeeze of Lemon Juice
 Salt & Pepper to taste
How do we do this?
1

Peel and finely chop your garlic.

2

Heat your oil in a large frying pan and fry the garlic for about 2 minutes. Keep the heat low to ensure you don’t burn the garlic.

3

Drain the chickpeas using a sieve over a bowl. Keep the liquid.

4

Add the chickpeas and half of the liquid to your garlic in the pan and steam for 10 minutes over a low heat with the pan covered.

5

Option 1: pour this mixture into a small blender and mix briefly until the consistency is smooth.
Option 2: Pour the mixture into a bowl and mash the soft chickpeas with a fork. Add more of the chickpea liquid as you blend/mash if it is becoming very dry.

6

Mix in the cream cheese / yoghurt, lemon juice, salt, and pepper.

7

Allow to cool, cover, and refrigerate before serving.

8

Best served cold with carrot and cucumber fingers or melba toast

Ingredients

 2 tbsp Oil
 2 Cloves of Fresh Garlic
 400 g Can of Chickpea
 2 tbsp Cream Cheese ( Use plain yoghurt if you prefer a thinner consitency)
 A squeeze of Lemon Juice
 Salt & Pepper to taste

Directions

How do we do this?
1

Peel and finely chop your garlic.

2

Heat your oil in a large frying pan and fry the garlic for about 2 minutes. Keep the heat low to ensure you don’t burn the garlic.

3

Drain the chickpeas using a sieve over a bowl. Keep the liquid.

4

Add the chickpeas and half of the liquid to your garlic in the pan and steam for 10 minutes over a low heat with the pan covered.

5

Option 1: pour this mixture into a small blender and mix briefly until the consistency is smooth.
Option 2: Pour the mixture into a bowl and mash the soft chickpeas with a fork. Add more of the chickpea liquid as you blend/mash if it is becoming very dry.

6

Mix in the cream cheese / yoghurt, lemon juice, salt, and pepper.

7

Allow to cool, cover, and refrigerate before serving.

8

Best served cold with carrot and cucumber fingers or melba toast

Easy Chickpea Dip
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