Serves 4 – 6
150 g/5oz/1/4 cup dried chick peas
Juice of 2 lemons
2 garlic cloves, sliced
30ml of cayenne pepper
Pinch of cayenne pepper
150ml/1/4 pint/2/3 cup tahini paste
Salt and freshly ground black pepper,
Extra olice oil and cayenne pepper, for sprinkling
Flat leaf parsley, to garnish
Put the chick-peas in a bowl with plenty of cold water and leave them to soak overnight.
Drain the chic-peas and cover with fresh water in a saucepan. Boil rapidly for 10 minutes. Reduce the heat and simmer gently for about 1 hour until soft. Drain.
Process the chick-peas in a food processor to a smooth puree. Add the lemon juice, garlic, olive oil, cayenne pepper and tahini and blend until creamy, scraping the mixture down the sides of the bowl.
Season with salt and pepper and transfer to a serving dish. Sprinkle with olive oil and cayenne pepper and garnish with parsley.
If any leftover place in the fridge with cling film this dish tastes even better the following day as the flavours have intensified.
This is not my recipe its one I inherited through a neighbour when me and my husband lived in the UK about 10 years ago. He was from Israel and loved cooking I make this a lot during the summer and all the family love it. I am not sure how typical Middle Eastern it is but I hope this helps you.
Thanks for the question.