• 150 g dried chick peas
  • juice of 2 lemons
  • 2 garlic cloves
  • 2 tblsp olive oil
  • 150 ml tahini paste
  • salt and pepper
  • pinch of cayenne pepper
  • flat leaf parsley for garnish


Soak chick peas in cold water overnight.

Drain the chick peas and cover with fresh cold water in a pan. Bring to the boil and boil rapidly for 10 minutes. Lower the heat and simmer for a further hour until soft. Drain and set aside to cool.

Place the chick peas in a food processor and blitz to a purée. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini paste and blend well together.

Place in a serving dish, drizzle with olive oil and sprinkle with parsley.  Serve with soft warm chunks of bread or crudities for dunking.