This is actually the Arabic word for chickpea;


  • 1x400g /14oz tin of chickpeas, drained or 200g of dried chickpeas, soaked in water overnight, then cooked in fresh water till soft
  • Juice of 1\2 to 1 lemon
  • 2 cloves garlic, crushed
  • 2 good tbsp of tahini paste (sesame seed paste) or sometimes if I have no tahini.  I use natural yoghurt instead and it is a bit different, but really good too.
  • 3-4 tbs olive oil
  • Salt


  1. **Put all the ingredients into a food processor and pulse until smooth. Check for seasoning and add more olive oil or some natural yoghurt if it is too thick.  Keep in the fridge for up to a week.