17/08/2012 19:59

Serves 4-6

410g can chickpeas,drained & rinsed
1 clove garlic, roughly chopped
3 tbsp olive oil
* 2 tbsp Tahini  
100g greek yogurt
juice 1/2 lemon
good pinch of paprika

In a food processor, add the chickpeas and garlic and whizz up. Add the tahini, lemon juice, drizzle in the olive oil and whizz again until the mixture is well combined. Add the paprika, yogurt and a pinch of salt. Whizz until smooth. Check the taste, adding more seasoning and olive oil if required. Serve in small dishes sprinkled over with paprika and a warmed pitta bread for dipping.

The houmous will keep in the fridge for 3-4 days. Also try adding 1/2 tsp cumin to the mix.

* Tahini is a paste made from ground sesame seeds,it has a nutty taste,great used in dips or as a spread.