Chickpea and lemon dip

400g canned chickpeas, rinsed and drained
1 teaspoon ground cumin
sea salt
1 clove garlic, crushed
2 teaspoons lemon juice
1/4 cup olive oil
1 tablespoon plain yogurt
olive oil, extra, to serve
cracked black pepper
store bought grissini to serve

Place the chickpeas, cumin, salt, garlic, lemon juice, oil and yogurt in the bowl of a small food processor and process until smooth. Spoon into a bowl, drizzle with extra oil and season with pepper. Serve with grissini.

Option to add 1/4 cup basil leaves, 1/4 cup mint leaves, 1/4 cup parsley leaves and 1 extra spoon of yogurt.