Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 14 oz canned chickpeas, drained and rinsed (reserve the liquid)
• 1 tbsp tahini paste
• 1 large garlic clove, crushed
• 3 tbsp Greek yogurt
• Juice of 1/2 lemon (about 1 1/2 tbsp)
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil, plus extra to serve
• 1/4 tsp ground cumin (optional)
• 1 pinch paprika, to serve
• 2 tbsp chickpea liquid or cold water, as needed
• 4 warm pitta breads, to serve

Method

1. Put the chickpeas, tahini, garlic, Greek yogurt, lemon juice, salt, olive oil and cumin, if using, into a food processor.
2. Blitz for 2-3 minutes, scraping down the sides once, until very smooth. Add the reserved chickpea liquid or cold water a tablespoon at a time and blitz again until you have a soft, creamy consistency.
3. Taste and adjust with more lemon juice or salt as needed.
4. Spoon into a shallow bowl, swirl the top with the back of a spoon, drizzle with a little extra olive oil and dust with paprika. Serve with warm pitta bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).