Preparation: 20 mins (+ chilling time)
Cooking: 12 minutes
Makes: 3 cups

• 1/2 cup olive oil
• 1 small brown onion, finely chopped
• 1 tbs ground cumin
• 400g cup mushrooms, chopped
• 300g can chickpeas, rinsed and drained
• 1/2 cup thick natural yoghurt
• 1 tbs tahini*
• 1 tbs lemon juice
• 1/2 cup chopped chives
• salt and ground black pepper
• wafer biscuits, to serve

1Heat 2 tbs oil in a heavy-based frying pan over medium-high heat. Add onion and cumin and cook, stirring often, for 5 minutes.

2Increase heat to high, add mushrooms and cook, stirring occasionally for 5 minutes or until pan juices have evaporated. Set aside to cool.

3Meanwhile, place chickpeas, 2 tbs yoghurt, tahini, lemon juice and remaining oil in a food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms until finely chopped.

4Stir mushroom mixture and remaining yoghurt into chickpea mixture. Stir through chives and season with salt and pepper. Cover and refrigerate for 1 hour.

5Sprinkle with extra chives and drizzle with oil to server, if desired. Serve with wafer biscuits.

* Tahini is a creamy paste made from ground seasame seeds. Available from large supermarkets.

Recipe provided by AMGA.