This chickpea puree is served in most local eateries in the Middle East, usually served with Falafel

180g chickpeas, soaked overnight, or a tin of cooked chickpeas, 410g (with water) 240g (drained)

Juice and zest of 1-2 lemons

2 tablespoons tahina (sesame paste) Not optional

1 tablespoon cottage cheese (optional)

1 tablespoon finely chopped flat parsley/ combination of flat leaf parsley & coriander

Either:-

• Drain the soaked chickpeas, then boil in fresh water till soft. Drain, reserving the cooking water

Or:-

• Drain the tinned chick peas, reserving the water from the tin

Then:-

• Blend the chick peas to a puree in a food processor, with the juice and zest of 1 lemon, parsley, garlic, cottage cheese, and a splash of the reserved water if necessary, Whizz until a smooth paste. Add the tahina. Add more lemon juice and zest if needed. Season to taste.

• Serve with pitta bread, salad and Falafel