Chickpea & Greek yoghurt dip

Ingredients

- 480gr drained, tinned chickpeas
- 170gr natural Greek yoghurt
- 3 medium garlic cloves, peeled and chopped into large chunks
- 100ml extra virgin olive oil
- Juice of 1/4 of a large lemon
- Sea salt to taste

Method

I put the chickpeas, yoghurt, chopped garlic cloves and lemon juice into a food processor, start it and then gradually pour the extra virgin olive oil through the opening in the lid as it’s working its way through the ingredients. I keep it going for a good 5 minutes until it’s quite smooth but with a bit of texture. I then add some sea salt (about 1 teaspoon to start off with), mix again and taste. I repeat this process until I’m happy with both the flavour and the texture.

My mum used to make this dip for me when I was little and I prefer it over the more popular hummus. Ultimately it comes down to tastes. Give it a go and let me know your thoughts! My favourite way to serve it is with some warm gluten-free pita bread, crackers or carrot sticks. Perfect for warm summer evenings, picnics or as an afternoon snack.