Hummous

Middle eastern staple, this bean dip 1is heavy on garlic, creamy with yoghurt.

2 1/2 cups garbanzo beans (chick peas) (You can use canned beans and parboil them for about 10 minutes or soak dried beans overnight and cook for 45 minutes)
1/2 cup tahini (sesame paste)
1/2 cup lemon juice
8 cloves garlic, roasted
3/4 tsp cumin warmed in cooling olive oil
1 tsp salt
1 tsp crushed mint
1 cup plain yoghurt

Mix in food processor until smooth

Serve with pita bread wedges. This is best if made a day or so in advance.

Picture to follow.

PS There is no consistent and agreed upon way to spell hummous.