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- Prep
- 15 minutes
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- Total
-
- Serving
- 2 cups
Ingredients
400g tin chickpeas, drained and rinsed |
3 tbsp lemon juice |
1-2 garlic cloves, crushed |
1 tsp ground cumin |
pinch of cayenne |
sea salt and pepper |
2 tbsp extra virgin olive oil |
2 tbsp unhulled tahini |
¼ cup Liddells Lactose Free Plain Yoghurt |
pinch smoked paprika to garnish |
1 tbsp Liddells Lactose Free Cheese, grated |
Directions
Step 1
Combine the chickpeas, lemon juice, garlic, cumin, cayenne, salt, pepper and extra virgin olive oil in a food processor and blend until smooth. Add the tahini and yoghurt and whiz to a creamy puree, adding 1-2 tbsp water to lighten if need be. Refrigerate until needed.
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