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.