AuthorGeo FoodsCategoryVegetableIngredients
· 400 g tin chickpeas
· 100 g Greek-style yoghurt
· 150 g roasted red pepper
· ½ lemon juice
· 1 teaspoon tahini
· Pinch of smoked paprika
· 1 red pepper
· 1 carrot
Preparation
1
Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the freshly cut vegetable sticks or store in the fridge, covered, for up to three days.
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· 400 g tin chickpeas · 100 g Greek-style yoghurt · 150 g roasted red pepper · ½ lemon juice · 1 teaspoon tahini · Pinch of smoked paprika · 1 red pepper · 1 carrotDirections
1Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the freshly cut vegetable sticks or store in the fridge, covered, for up to three days.
Ingredients
· 400 g tin chickpeas
· 100 g Greek-style yoghurt
· 150 g roasted red pepper
· ½ lemon juice
· 1 teaspoon tahini
· Pinch of smoked paprika
· 1 red pepper
· 1 carrot
Directions
1
Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the freshly cut vegetable sticks or store in the fridge, covered, for up to three days.