Heat up Extra-Virgin Olive Oil (2 tablespoon) into skillet, add Shallot (2) and cook until soft. Add Garlic (1 clove), Curry Powder (1 tablespoon) and cook until fragrant, about 2-3 min.
Add 1/4 cup of water and keep cooking for a few minutes.
In a blender or food processor combine Canned Chickpeas (1 1/2 cup), Greek Yogurt (1/2 cup), onion and garlic, Lime Juice (2 tablespoon), and Salt and Pepper (to taste).
Pulse until creamy.
Serve it with flatbreads, crackers or as a dressing for your zoodles!