|Cooked chickpeas||1 Cup (16 tbs)|
|Tahini||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm) (Or Less)|
|Lemon juice||1 Tablespoon|
|Yoghurt/Sour cream||1⁄2 Cup (8 tbs)|
Using a blender, puree first 4 ingredients together.
Add enough yogurt or sour cream to reach desired consistency.
Part of recipe can be frozen, if desired, but it keeps well in fridge for about 2 weeks.