Go for low-fat Natural Live Yoghurt (NLY) if you want to avoid mixing. Enjoy the regular NLY if you’re fine with a bit of mixing. This makes a perfect vegetarian carb lunch with a couple of oat biscuits.

250g (9oz) tin of chickpeas, drained and rinsed
1 clove garlic, finely chopped
Juice of half a lemon
2 tablespoons olive oil
4 tablespoons low-fat Natural Live Yoghurt
Sea salt and freshly ground pepper
Chopped parsley to garnish (optional).

1 Drain the tinned chickpeas and place them in a saucepan. Cover with water, bring to the boil and then simmer for about 20 minutes until they soften. Then drain and allow to cool.
2 Put the oil, lemon juice, garlic, yoghurt and chick peas into a mixing bowl and give them a few quick blasts with a hand blender (or put the ingredients in a food processor and blast for a few seconds).
3 Season with salt and pepper and give a final quick stir with a spoon.
4 Transfer to a dish and sprinkle with chopped parsley.
5 Chill and use as required.

Suitable for: Phase 2 (carb).

Recipe taken from ‘Lunchbox Recipes’

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Website Comments

  1. avatar rachel

    Is sweetcorn ok as part of the vegetables? I cant see it in the list. Thank you in advance

  2. avatar Idil

    I’ve noticed this recipe uses yogurt instead of tahini. Is it OK to eat standard humous? Can we mix chickpeas with sesame seeds is anither way of asking it I guess.

  3. avatar Heather hyslop

    I find if you cook the garlic first this jus tastes better. I wrap a whole bulb of garlic in foil and throw in oven unti soft and then use as required

  4. avatar Danielle

    My dr has actually recommended I follow your plan so have today purchased your book and recipe book. Does the recipe book tell you how many servings the meals make as looking at some online they don’t. Like this hummus it doesn’t say.


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