1 Can of Chickpeas, drained 1/4 cup of mayo or sour cream (light if you prefer) 2 tbsp tahini 2 tbsp lemon juice 2 cloves crushed garlic 1/2 tsp sugar a few dashes of dried corriander and cumin salt and pepper to taste
Puree the chickpeas (I use a hand blender, but can be done in a food processor). Add the rest of the ingredients and mix until creamy. Make ahead of time to allow the flavours to come together. Serve with pita bread.