Add some Tabasco sauce for a delicious zing.
You might want to double-up on the recipe, it’s moreish! 😋
Peel and finely chop your garlic.
Heat your oil in a large frying pan and fry the garlic for about 2 minutes. Keep the heat low to ensure you don’t burn the garlic.
Drain the chickpeas using a sieve over a bowl. Keep the liquid.
Add the chickpeas and half of the liquid to your garlic in the pan and steam for 10 minutes over a low heat with the pan covered.
Option 1: pour this mixture into a small blender and mix briefly until the consistency is smooth.
Option 2: Pour the mixture into a bowl and mash the soft chickpeas with a fork. Add more of the chickpea liquid as you blend/mash if it is becoming very dry.
Mix in the cream cheese / yoghurt, lemon juice, salt, and pepper.
Allow to cool, cover, and refrigerate before serving.
Best served cold with carrot and cucumber fingers or melba toast
Ingredients
Directions
Peel and finely chop your garlic.
Heat your oil in a large frying pan and fry the garlic for about 2 minutes. Keep the heat low to ensure you don’t burn the garlic.
Drain the chickpeas using a sieve over a bowl. Keep the liquid.
Add the chickpeas and half of the liquid to your garlic in the pan and steam for 10 minutes over a low heat with the pan covered.
Option 1: pour this mixture into a small blender and mix briefly until the consistency is smooth.
Option 2: Pour the mixture into a bowl and mash the soft chickpeas with a fork. Add more of the chickpea liquid as you blend/mash if it is becoming very dry.
Mix in the cream cheese / yoghurt, lemon juice, salt, and pepper.
Allow to cool, cover, and refrigerate before serving.
Best served cold with carrot and cucumber fingers or melba toast