Prep: 5 mins
400g can chickpeas (drained and rinsed)
2 Tbsp Greek yoghurt (can substitute for Natural yoghurt)
1 Garlic clove chopped
1/2 Red pepper diced
2 Tbsp Lemon Juice
Add all ingredients to a Nutribullet or Blender and blend until smooth. Season to taste. I added a little pink Himalayan salt, pepper and paprika.
Using Greek Yoghurt will add even more protein, so ideal if you are a vegetarian looking to add natural protein sources to your macros.
Store in the fridge for up to 3 days.