Ingredients

· 400 g tin chickpeas

· 100 g Greek-style yoghurt

· 150 g roasted red pepper

· ½ lemon juice

· 1 teaspoon tahini

· Pinch of smoked paprika

· 1 red pepper

· 1 carrot

Method

Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the freshly cut vegetable sticks or store in the fridge, covered, for up to three days.