400g can chickpeas, drained & rinsed
2 garlic cloves, crushed
¼ cup lemon juice
¼ cup Jalna Lactose Free Natural Yoghourt
¼ cup tahini
Extra virgin olive oil, to garnish
Paprika or cayenne pepper
Pita bread, to serve
Process chickpeas, garlic and half the lemon juice in a food processor until a coarse paste.
Add yoghourt, tahini, remaining lemon juice and salt and process until smooth. Taste, add more lemon juice, salt or tahini if necessary. Add a little water if a thinner consistency is preferred.
Drizzle with oil; sprinkle with paprika (or cayenne pepper for more spiciness). Serve with pita bread, on wraps or as a sauce for chargrilled eggplant.