1 can (14 oz) chickpeas, drained and rinsed

1 tablespoon tahini

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon salt

½ teaspoon pepper

1 cup Prayani raita (Find near me)

Pulse the chickpeas in a food processor until finely chopped. Add in all of the other ingredients except for the raita and pulse until creamy, adding a few splashes of water if too thick.

Scoop the hummus into a bowl and fold in the Prayani.

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