3/4 cup cooked chickpeas
2 tablespoons freshly squeezed lemon juice
Olive oil
1 tablespoon tahini paste
1/8 teaspoon chile de arbol or cayenne powder
1/8 teaspoon turmeric
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 Persian cucumber, grated
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill
1 small beet, peeled and grated
1 tablespoon chopped flat-leaf parsley
1/8 teaspoon cumin
2 cups Icelandic-style yogurt
1 tablespoon chopped toasted pistachios
1 tablespoon roasted, salted fennel seeds
Roasted, salted fennel seeds are available at Indian and Middle Eastern specialty grocers. If unavailable, substitute fennel seeds, lightly toasted in a skillet over low heat.