Curry Hummus

This is colourful tangy flavour popping version of the Mediterranean classic. Enjoy this recipe as a dip for crackers, pita or vegetables or use it as a replacement to mayo in your favourite sandwich

Ingredients

2 cups or 1 14oz can chickpeas (canned or cooked, drained)
2-3 cloves garlic (peeled)
2 teaspoons curry
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons plain yogurt

Directions

Add all ingredients to a food processor or good blender. If needed, slowly add water to assist the blending process until mixture is smooth.
Refrigerate for 1 hour before serving.
Adjust seasoning if necessary and garnish with fresh herbs and a dash of oil.

PREP 10 mins