Wednesday, 13 July 2011


(Rachel Allen's recipe)


400g tin of chickpeas, drained
juice of 1/2 or 1 lemon
2 cloves of garlic, peeled and crushed
2 heaped tbsp tahini paste (sesame paste)
3 tbsp extra-virgin olive oil
2 tbs natural yoghurt
salt and white pepper

1. Place all the ingredients in a food processor and blend until really smooth.
2. Season with salt and pepper.
3. You can add little more olive oil or lemon juice if necessary.
4. Place in a serving bowl.

It will keep in the fridge for roughly 5 days.

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