• 100g chickpeas, soaked
  • 1 clove garlic, crushed
  • rind & juice of 1/2 lemon
  • pepper
  • 150ml natural yoghurt
  • garnish with pomegranate seeds and serve with fresh crunchy vegetable sticks


Soak the peas overnight in 275ml water.

Refresh the water and add the garlic to a pan, then bring it up to the boil and simmer for about 2 hours until soft.

Drain, reserving the liquid.

Cool and mash the peas then stir in the rind, juice, seasoning and yoghurt.

Beat or liquidise until smooth.

If the mixture is too stiff add some of the reserved liquid.

Spoon into a bowl garnish with pomegranate seeds and serve with sticks of celery, carrot and peppers.

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