Course: Appetiser, Dip, Starter
Cuisine: Arabic, Mediterranian, Middle Eastern
Servings: 3 -4
Author: Maria Jose Martin
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  • 1 cup Dried chickpeas (garbanzo beans)
  • 1/4 cup Tahini
  • 1/4 cup Lemon juice
  • 1/4 cup Olive oil
  • 2 cloves Garlic
  • 1 tsp Cumin powder
  • 1/2 tsp Chili powder
  • Salt


  • Soak the chickpeas in water overnight. Cook the chickpeas till it is done. Let it cool. Reserve a bit of cooking water. In a food processor combine all the ingredients except cumin and chilli powder. If the mixture is too thick add reserved cooking water and adjust the consistency. Its usually made in a paste form and not watery, hence adjust the texture accordingly. Sprinkle cumin and chili powder on top and drizzle some olive oil. Serve with warm pita bread.