1 garlic clove, finely grated
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried thyme
2 tablespoons unsalted butter, melted
1 (15-ounce) can chickpeas, rinsed
Salt & pepper, to taste
2 cups whole-milk yogurt
4 tablespoons fresh lemon juice, divided
1/2 medium fennel bulb, very thinly sliced
1 small jalapeño, thinly sliced
1/2 cup parsley, coarsely chopped
1 tablespoon toasted sesame seeds
Extra virgin olive oil, for serving
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