Serves: 4 people Difficulty ': Easy Preparation time: 1 hour 45 minutes + 1 night to soak INGREDIENTS 300g. chickpeas 1 / 2 jar of natural yoghurt 1 lemon 30g. sesame seeds 1 onion 1 bouquet garni 3 tablespoons extra virgin olive oil or sesame few drops of sesame salt -------------------------- PROCEDURE The night before you put the chickpeas in a saucepan and cover with water.
The next morning, rinse several 'times and put them in a saucepan covered with water, bring to a boil with the onion and bouquet garni clean. Cook on low heat for about 1 hour and 30 minutes (or 40 minutes in a pressure cooker). Drain the beans, without throwing the cooking water, pass them to the blender until a smooth cream.
Put a nonstick pan on the stove and heat the mixture by adding a little 'cooking water, incorporate the yogurt, stirring gently. Pour the oil on the chickpeas and mix well together. Add the lemon juice and 3 drops of Tabasco. Add salt. Mix together and sprinkle the surface with sesame seeds.
Serve with crunchy breadsticks. 
The next morning, rinse several 'times and put them in a saucepan covered with water, bring to a boil with the onion and bouquet garni clean. Cook on low heat for about 1 hour and 30 minutes (or 40 minutes in a pressure cooker). Drain the beans, without throwing the cooking water, pass them to the blender until a smooth cream.
Put a nonstick pan on the stove and heat the mixture by adding a little 'cooking water, incorporate the yogurt, stirring gently. Pour the oil on the chickpeas and mix well together. Add the lemon juice and 3 drops of Tabasco. Add salt. Mix together and sprinkle the surface with sesame seeds.
Serve with crunchy breadsticks.
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