Description
Ingredients
- 250g (9oz) dried Chickpeas
- 2 tablespoons *tahini
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- 2 tablespoons natural yoghurt
- 1 teaspoon salt
- 1 teaspoons olive oil
- 2 teaspoons olive oil, for garnishing
- juice of half a lemon, for garnishing
Directions
- Soak Chickpeas in a large bowl and cover with plenty of cold water. Soak for 12 hours or overnight. (The longer you soak them the less cooking time needed).
- Bring the Chickpeas to boil in plenty of water (they must be completely covered) for 10 minutes (skim of any scum). Cover and simmer for 1 hour on low heat, or until the Peas are very tender.
- Drain, reserving 125ml (4fl oz) cooking liquid. Place Chickpeas, yoghurt, lemon juice, tahini, garlic and salt in a liquidiser, and blitz for 10 seconds or until a smooth puree is achieved. Scraping off the sides every now and then.