Chickpeas-Yoghurt Cream

Name: Chickpeas-Yoghurt Cream
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 2 can(s) (425 ml each) Chickpeas; 2 Garlic cloves; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Sesame paste (Tahin; glass); 150 g Whole milk yoghurt; 8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Cumin

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The oriental spice-yoghurt mix goes great with meat, cheese packs and bread

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 10

2 can(s) (425 ml each) Chickpeas
2 Garlic cloves
2 TABLESPOONS Lemon juice
4 TABLESPOONS Sesame paste (Tahin; glass)
150 g Whole milk yoghurt
8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Cumin

Directions

1
Drain the chickpeas, rinse and drain. Peel garlic and chop coarsely. Finely puree the chickpeas, garlic, lemon juice, sesame paste, yoghurt and 6 tbsp. oil with a hand blender. Season to taste with salt and cumin. Sprinkle with 2 tbsp. oil.