Ingredients1 tin precooked chickpeas, drained
2 cloves garlic, peeled
250g plain yoghurt
1/2 tsp smoked paprika
1 tblspn olive oil
(optional salt and pepper for older children/adults if preferred)
Suggestions For Dipping:
Chopped "sticks" of veg - carrot, cucumber etc
Breadsticks, pitta strips, tortilla strips
Handy HintCheat and use a jar of "lazy garlic" to save getting your hands smelly! Children love garlic and raw is so good for you. Dont be tempted to leave it out for younger toddlers, they will love it.
MethodThis is a 2 second job in a processor. Longest part is peeling the garlic and opening the can of chickpeas!
Whizz the chickpeas and garlic with enough yoghurt to bind into a thick paste. Around 250g works well depending on how thick or runny you want your dip.
Add some lovely mild paprika and the olive oil to the mix and whizz in the processor again until combined.
Serve with your choice of dipping veg/bread.
Will keep in the fridge for 3 days.
For adults, great spread on warm ciabatta or roasted aubergines with a little chilli oil.