Chickpea Yogurt Dip
Ingredients
- 1 small garlic clove
- 2 15-oz. cans chickpeas, rinsed
- ½ cup cup plain 2% Greek yogurt
- 2 teaspoon tsp. Sherry vinegar
- A large pinch of ground cumin
- 3 tablespoon Tbsp. olive oil plus more for serving
- Kosher salt and freshly ground black pepper
- Pomegranate seeds (for serving)
- Coarsely chopped fresh mint (for serving)
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