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
- **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.