Ingredients
400g canned chickpeas, rinsed and drained, discard the loose skins
Olive oil
½ cup natural set yoghurt
Bunch coriander, finely chopped (stems included)
Rind of one lemon, plus juice
Salt and cracked black pepper
Pita bread
Method
Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth. You'll need around 3 tablespoons but use your own judgement.
Remove chickpea mixture from the processor, put in a bowl and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined. Add the lemon rind and juice a bit at a time, tasting as you go to get the right flavour.
Heat your oven to about 170⁰C. Line an oven tray with baking paper. Roughly tear the pita bread into 5cm pieces and spread them in a single layer on the tray. Bake in the oven for around 5 minutes, or untl toasted to your liking. Cool.
Serve dip drizzled with a little olive oil with toasted pita bread.
