Tuesday, October 09, 2007

hubba hubba

This creamy, strangely satisfying and healthy dip is made from hummous- the lebanese word for chickpeas. In the can you just drain and not cook- but you must cook if your using from dry. Serve with the freshest lebanese breads,drizzle with good quality olive oil, and a pinch of paprika or sumac.


4 cans Chick Peas - drained
1 jar tahini
2 big lemons- just the juice
5 cloves garlic, chopped roughly
1 tbsp salt
1 tbsp pepper
1/2 cup olive oil
1 1/2 cup greek yoghurt

Blend all ingredients in a food processor until smooth. Chill
overnight in the fridge.

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