A Middle Eastern accompaniment, I saw my daughter learning this recipe from one of my favourite uncles who lives in Isleworth, London.

An excellent accompaniment with kebabs, chicken tikka, mince chappatis and as a sandwich spread with olives and Rocket salad leaves.


  • 8 oz cooked chick peas rinsed and drained
  • 2 tbs tahini (sesame seed paste)
  • 1 tbs fresh/bottled lemon juice
  • salt to taste
  • 1 tsp fresh crushed garlic
  • water (if required)
  • 4 tbs extra virgin olive oil
  • 1 tsp paprika


  1. Place all ingredients and 2 tbs of the oil into a blender make into a paste. Add 2 tbs water if required. Should be a thick spreadable paste.
  2. Remove and arrange on a flat service dish, drizzle with the remaining oil and decorate with paprika, refrigerate before serving.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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