- 2 x 400g/14oz can chickpeas, drained
- 1 garlic clove, crushed
- 5 tbsp extra virgin olive oil
- 2 lemons, zest and juice only
- 3 tbsp Greek yoghurt
- a good pinch ground cumin
- plenty of ground black pepper and salt
- Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth.
- Season, to taste, and serve chilled.