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Serves 5

A tasty low fat version of this Lebanese classic.

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  • 1 can of chickpeas
  • Half a lemon
  • 1 garlic clover
  • 3 tablespoons of yoghurt
  • paprika
  • salt
  • pepper
  • glug of olive oil


    1. Roast the garlic for 20 minutes or until soft
    2. In a blender combine the chick peas, lemon juice, garlic, paprika, salt and pepper to taste and blend.
    3. Slowly add the yoghurt until you reach the desired consistency
    4. Pour into a bowl and drizzle a bit of olive oil on the top

Comments, questions and tips

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7th Jun, 2012
It's great that a low-fat variation on hummus now features on BBC Good Food, but let's not forget the nutritional value of olive oil and, moreover, calcium-rich tahini. Not all fat is bad, but not all low-fat cuisine is austere and lacking! I reckon this recipe is gorgeous, if not authentically rich!
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