- 400g canned chickpeas
- 1 tablespoon tahini paste
- clove of garlic
- 3 tablespoons Greek yogurt
- tablespoon oil
- salt and pepper
Carrots, peppers, cherry tomatoes, mange tout, young corn, celery, broccoli, cauliflower, cucumbers, radish or any other baby vegetables.
On tablespoon of oil fry the finely chopped onion and garlic. Set aside to cool. Drain the chickpeas. In a blender, place all the ingredients: chickpeas, tahini paste, fried onion with garlic, yogurt and juice of half a lemon and blend it. Season to taste with a pinch of salt and pepper.
Serve with a variety of vegetables.