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Shor Nakhod Dip

Shor Nakhod Dip – An Afghan Cooks Original

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  • Author: MirriamSeddiq



1 Small Potato Boiled / Peeled

I Can Chickpeas (drained)

1/2 Teaspoon Garlic Powder (used Burlap and Barrel of course)

1/23/4 Teaspoon of Salt

24 Tablespoons of Apple Cider Vinegar

1/2 Bunch Cilantro

1 Tablespoon Dried Mint

Olive Oil

Salata for Topping

Crispy Vegetables or Chips to Dip


  • Place all of your ingredients except the olive oil into your blender or food processor. Pulse until well combined. Make sure to scrape down the edges.
  • I give a range for salt and vinegar. Start with the minimum and work your way up to the level that tastes good to you. It should be tart.
  • The last step in the blender is to drizzle the olive oil into the blender or processor until you get a smooth dip consistency.
  • Top with the salata and serve with crispy chips or vegetables.
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