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Serves 3 - 4

  • 2 cups dry chickpeas (to be rinsed and drained before use) soaked in water and 1/2 tsp. bicarbonate of soda overnight
  • 3 cloves of garlic crushed
  • 1/2 cup tahini ( sesame seeds paste )
  • 1/4 cup lemon juice
  • Salt & pepper

** Important **

The mixed spices used here are the traditional '7 spices' you can buy off the shelf.

Drain the chick peas and rinse well, then put in a saucepan with plenty of water and cook over high heat till it starts boiling, then lower the heat and simmer covered for about one and a half hours, or until the chick peas are soft to the touch, alternatively, use tinned chick peas ( 2 tins of 445g each ). Drain the cooked chickpeas and put in a food processor with all other ingredients till they become a soft paste. Empty in a flat dish and decorate with some parsley leafs and drizzle with good quality olive oil. Serve with warm pitta bread.

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