400 g canned chickpeas, rinsed, drained
¼ cup low-fat yoghurt
2 tbsp tahini
1 small clove garlic, crushed
3 tsp lemon juice
1 pinch ground cumin
Salt and pepper, to taste (optional)
pita bread, to serve
cherry tomatoes, to serve
cucumber, cut into matchsticks, to serve
celery sticks, to serve
- Place chickpeas, yoghurt, tahini, garlic, juice and cumin in a food processor. Process until smooth. Season with salt and pepper.
- Transfer dip to small individual containers. Divide pita bread, tomatoes, cucumber and celery among lunchbox containers with dip.