• Strain the chickpeas
  • Place the chickpeas & water in a pressure cooker & cook for 1 hour
  • If you don't have one, you can use a pot and cook the chickpeas until tender
  • Scoop the chickpeas when cooked
  • ​Use some of the chickpea water
  • ​Remove the loose outer shells of the chickpeas
  • Place the chickpeas, oil, lemon juice, tahini, salt & minced garlic in the food processor & process
  • Scrape the mixture from the outside & process again
  • Pour in some of the chickpea water
  • Taste test
  • Add extra chickpea water for a smoother consistency and add extra lemon juice if needed



1 cup Dry chickpeas 
(soaked in water overnight)
3 tablespoons Tahini (Sesame Paste)
3 tablespoons Lemon Juice
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Salt
1 clove Garlic

Assyrian Dishes © ALL RIGHTS RESERVED.