Chick Peas and Greek Yogurt Dip

• 400g canned chickpeas, rinsed and drained 
• 1/4 cup olive oil
• 1/3 cup Greek-style yoghurt
• 1 1/2 tablespoons finely chopped coriander
• salt and cracked black pepper

Method

1. Place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. With the motor running, pour olive oil in a thin, steady stream and process until smooth.
2. Remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Mix until well combined.
3. Serve drizzled with a little olive oil with toasted pita bread