forget hummus chickpea dip

Ingredients:

1 cup chickpeas soaked overnight (210g)
2 tablespoons olive oil
5 cloves garlic, sliced
juice of two lemons
1/2 cup Greek/continental yoghurt

Method:

1. Drain chickpeas, cook in boiling salted water for 45 mins or until tender. Drain and cool.

2. Heat olive oil in a small frying pan and cook garlic over medium heat until lightly coloured (careful).

3. Process chickpeas with garlic and cooking oil in a food processor until well chopped.

4. Add lemon juice and yoghurt and process until smooth.

5. Serve at room temperature.