1. Heat 1 TBSP olive oil in a medium skillet, then saute onions until tender (about 6 minutes). Add garlic and curry powder and cook another minute. Add 2 TBSP of water to deglaze the pan.
2. Put the cooked mixture into a blender, then add yogurt, chickpeas, lime juice, and 1 TBSP olive oil. Add salt and pepper, and puree
3. Serve with sliced cucumbers for dipping.
1 can chickpeas rinsed and drained
2 TBSP olive oil (divided)
1 clove garlic minced
2 TBSP lime juice (juice of 1 lime)
1/2 medium sweet onion, diced
1 TBSP curry powder
1/2 cup plain Greek yogurt
Salt and pepper to taste
Sliced cucumbers for dipping