Family and Kids

  • 4 small wheat tortillas
  • 1 tablespoon olive oil
  • 410 g (13½ oz) can chickpeas, drained and rinsed
  • 1 garlic clove, chopped
  • 4–6 tablespoons natural yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh coriander leaves, chopped
  • salt and pepper
  • paprika, to sprinkle
  • lemon wedges
  • olives

Cut each tortilla into 8 triangles, put on a baking sheet and brush with a little oil. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes, until golden and crisp. Remove from the oven.

Meanwhile, put the chickpeas, garlic, yogurt and lemon juice in a bowl and mix really well until smooth and mushy. Sprinkle with salt and pepper, stir in the coriander and sprinkle with paprika. Serve with the warm tortillas, lemon wedges and olives.

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