The black bean burger recipe from Parents Magazine was so fabulous, I figured the recommended switch to chickpeas or garbanzo beans would also be a success. After all, we love the falafel recipe from a previous issue of the magazine.
I'm sorry to say that the falafel burger recipe didn't have the same quality as the black bean burgers. (Not that we really needed to replace our falafel to begin with.) But out of the opportunity to try the new burger came the recipe for this great dressing/dip. I love how few ingredients it takes. And I really appreciate how few dishes you need to use to prepare it. I've also doubled the recipe and been quite happy with it. But I always like to make a recipe as small as possible. It's a lot easier to double a recipe than to half it.
Recipe for Dilled Yogurt Dressing
- 2 (heaping) Tablespoons plain yogurt
- 3/4 teaspoon lemon juice
- 1/2 teaspoon dried dill
- 1/8 teaspoon herb salt
Whisk together ingredients. Pour over and have extra on the side of wraps and salads. I have been using an herb salt we acquired on one of our trips. I'm sure regular table salt would work just fine.