serves 8

ingredients

450g/1lb chickpeas

1⁄2 teaspoon baking powder

425g/15oz tahini

1 tablespoon freshly squeezed

lemon juice salt

• Soak the chickpeas in cold water

overnight. Drain, put in a heavy

saucepan and cover with water.

Add the baking powder, bring to

the boil and cook for 10 minutes.

Reduce to a simmer, and cook for

11⁄2–2 hours until the chickpeas are

soft and mashable.

• Drain the chickpeas, put in a bowl

and mash with a fork. Add the

remaining ingredients and 200ml/

7fl oz water. Mix well and chill for

at least 3 hours before serving.

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