Chickpeas are also called garbanzo beans and tahini is a paste made of sesame seeds.
Try this dip as a spread on sandwiches!
1 15-oz. can of chickpeas, drained
¼ cup Plain or Lemon Mountain High Yoghurt
2 cloves garlic
1 tablespoon tahini
2 teaspoons of coriander
1 teaspoon cumin
1 tablespoon olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
Extra virgin olive oil
Paprika
Place chickpeas, yoghurt, garlic, tahini, coriander, cumin, olive oil, lemon juice, and salt in a food processor. Pulse mixture a few times, then scrape down the sides. Pulse again to form a creamy paste.
Transfer mixture to a glass or ceramic serving bowl. Drizzle a little extra virgin olive oil on top and sprinkle with paprika. Serve with vegetables and warm pita bread.
1 15-oz. can of chickpeas, drained
