Peel the garlic and chop roughly. Wash coriander, shake dry and pluck leaves from the stalks. Put chick peas in a sieve, rinse and drain.
Put the garlic, coriander, chickpeas, lemon juice, yoghurt, oil, tahini and almond drink into a high mixing bowl and puree finely. Season to taste with salt and pepper. Quantity results in approx. 300 ml or 6 portions.