servings4
15 minutes

Ingredients

  • 200g of tinned chickpeas
  • 1 lemon, juiced
  • 10g of tahini
  • 1/2 garlic clove
  • 1/2 tsp paprika
  • 25g of Greek yoghurt
  • 50ml of extra virgin olive oil
  • salt
  • pepper
  • pitta bread, warmed to serve

Method

1
Tip the tin of chickpeas into a colander and wash well. Set aside to drain
  • 200g of tinned chickpeas
2
Add to a liquidiser or food processor with the lemon juice, tahini, garlic, paprika, yoghurt, 30ml of the oil, salt and pepper, blitz until smooth
  • 1/2 garlic clove
  • 1 lemon, juiced
  • 25g of Greek yoghurt
  • 1/2 tsp paprika
  • 30ml of extra virgin olive oil
  • 10g of tahini
  • salt
  • pepper
3
If necessary, adjust the consistency with the remaining olive oil. Season to taste and serve with warm pitta bread
  • 20ml of extra virgin olive oil
  • pitta bread, warmed to serve