- 1 clove garlic, peeled
- 410 g can chickpeas, drained
- 2 tbsp tahini
- 1 tbsp low-fat natural yogurt
- 3 tbsp extra virgin olive oil
- 0.5 tsp ground cumin
- 2 tbsp lemon juice
- 50 ml water
- 2 mini cocktail beetroot (optional)
Tip all the ingredients into a food processor and whizz until smooth. Season to taste.
Serve with a selection of bread sticks, pitta bread, carrot and cucumber sticks, raw broccoli and cauliflower florets.