- 400g can Good & Balanced Chickpeas, drained and liquid reserved
- 1 tbsp tahini paste
- 4 tbsp olive oil
- 1-2 cloves garlic, crushed
- 2 tbsp fat-free Greek-style yogurt
- 3 tbsp lemon juice
- Pinch paprika, plus extra to garnish
Reserve a few of the chickpeas for a garnish. Blitz the rest of the ingredients into a creamy paste with 1 tbsp of the reserved chickpea water, using a processor or hand-held blender. Season to taste.
Serve topped with the reserved chickpeas and a sprinkling of paprika.