No oil houmous
- 400g tin chickpeas in water, drained and rinsed
- 2tbsp Asda Greek style fat free natural yoghurt
- 1tbsp Meridian Smooth Peanut Butter
- 1 lemon, juiced
- 4 carrots, peeled and cut into batons
Place the chickpeas, yoghurt, peanut butter and lemon in a food processor and blend until smooth.
Store in an airtight container in the fridge for up to 3 days.
Serve with the carrot sticks