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Prep time:

Cook time:

Serves: 4

By LemonTart



  • 1 tbsp olive oil

  • 1 tbsp olive oil

  • 250g plain yoghurt

  • 1/2 tsp smoked paprika

  • 2 cloves garlic peeled

  • 1 tin chickpeas drained and rinsed

  • 1 cucumber chopped into batons (to serve)

  • 2 carrot chopped into batons (to serve)

  • 1 box breadsticks (or pitta strips, tortilla strips)


  1. 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.
  2. Add some lovely mild paprika and the olive oil to the mix and whizz in the processor again until combined.
  3. 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.

Handy Hint

Cheat 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.

This is a 2 second job in a processor. Longest part is peeling the garlic and opening the can of chickpeas!

Additional Information

  • Kids party

  • Make Ahead

  • Kids can help

  • Low carb

  • Basics

  • sauce

  • Side

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

  • pulses

  • moroccan

  • middle eastern

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Your comments

  • 03/04/08 13:17

    Wasn't a success with my kids I'm afraid (or me for that matter, can't help finding that chickpeas taste farmyardy.)

  • LemonTart 23/01/08 18:50

    So fast, can be very low fat for adults if using fat free yog, or use the full fat stuff if for younger children. Really quick and healthy, my kids eat twice as much raw veggies if given this dip to go with it. Great for toddlers who want to feed themselves. A little lemon juice can be added as well if you wish.