-
- Prep
- 15 minutes
-
- 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 |
| ΒΌ cup Liddells Lactose Free Plain Yoghurt |
| pinch smoked paprika to garnish |
| 1 tbsp Liddells Lactose Free Cheese, grated |
Directions
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.
Place in a serving bowl with some smoked paprika and a grating of cheese.
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