You will need:-
1 large tin of chickpeas
3 cloves of garlic
2 tablespoons of lemon juice
1 tablespoon of olive oil
2 tablespoons of tahini paste
3 tablespoons of natural yogurt
salt and pepper to taste
In a food processor place the chickpeas and garlic, process until smooth, add the lemon juice, olive oil and tahini paste, blend for a further 2 - 3 minutes, then add the yogurt and blend for a final 2 minutes, ensuring that mixture is well combined. Add salt and pepper to taste.
Serve with warm pitta bread or nan bread. Can also be used as dip for pizza crust.
Keeps for approx 3 -4 days in sealed container in fridge.
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