By Sara Matthews
2 garlic cloves, crushed
8tbsp of Greek yogurt (soya yogurt can be used to make it dairy free)
juice and zest of 1/2 unwaxed lemon
few sprigs of fresh oregano, chopped
8 large pitted olives (green or black whichever you prefer, I used Kalamata olives)
pinch of salt
Place all ingredients in a food processor and blend until desired consistency – I like my houmous a little on the chunky side but blend as smooth as you like. Transfer to a bowl, garnish with chopped olives, lemon zest and a drizzle of olive oil.
Recipe published in Feast, issue 05.