by Lorraine Harrison
1 x 15oz can of chickpeas, drained (hang onto the liquid in case you need it at the end)
1 to 2 crushed garlic cloves
1 tablespoon lemon juice
1 tablespoon tahini
Half a cup of plain yoghurt
In a food processor, combine the beans, tahini, yoghurt, and lemon juice.
Add salt and cumin and blend till smooth and creamy.
If too thick, add a bit of the liquid from the beans, a teaspoon at a time.
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