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Ingredients
375 g Chick Peas cooked and then cooled (cover with 2 litres of water, bring to a boil and simmer for at least 45 minutes or until just soft.)
3 Cloves of garlic
150 g Tahini
100g Yoghurt
Smoked Paprika
Juice of a Lemon
Method
Place the cooked chickpeas and garlic into your food processor and blend to a smooth paste then add the tahini and yoghurt and blend until fully incorporated.
Add the lemon juice and serve in a bowl with a sprinkle of paprika and a drizzle of extra virgin olive oil.
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