Sous Vide Yogurt-Chickpea Dip

(2)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This
This sous vide yogurt-chickpea dip is also amazing on sandwiches like gyro or falafel. For this recipe, you’ll need a candy thermometer to make sure your milk reaches the right temperature and doesn’t overcook on the stovetop. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
Read More

Shop Sous Vide Accessories

Precision® Cooker Accessories

Experience next-level sous vide cooking.

Shop Now

Ingredients for 8

  • 1 quart whole milk

  • 3 tablespoons yogurt with live active cultures, like whole-milk Fage

  • 2 cups cooked or canned chickpeas, drained and rinsed

  • 3 tablespoons harissa spread (or 1 teaspoon harissa paste)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon minced shallots

  • 1 tablespoon sherry vinegar

  • 1 clove garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).

  • Step 2

    In a medium saucepan over medium heat, heat the milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.

  • Step 3

    Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap or foil to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath.

    • Step 1

      When cool, place one cup of the yogurt in a food processor. Reserve the remainder for another use. Add the chickpeas, harissa, olive oil, lemon juice, shallots, vinegar, garlic, cumin, and coriander.

    • Step 2

      Process yogurt mixture until smooth, 20 to 30 seconds. Season to taste with salt and pepper. Serve.

Latest Comments

115 F / 46.1 C Recipe Temp
Recipe Time
Prep Time