Serves 6


800g (two large tins) of cooked chickpeas, drained
3 garlic cloves, chopped
90g pitted black olives
2 tbsp linseeds (flax)
150ml tahini paste
Juice of 2 lemons
2 tbsp extra virgin olive oil
1/2 pint water
Salt to taste
Few whole black olives, cayenne pepper and flat leaf parsley to garnish

Drain and rinse the chickpeas, cover with fresh cold water and bring to the boil in a saucepan. Boil rapidly for 5 minutes then reduce the heat and simmer gently for an hour or until soft. Put the chickpeas in a blender and process to a coarse puree. Add the linseeds, tahini paste, lemon juice, olive oil, black olives, 1/2 pint water and salt. Blend briefly. Transfer to a serving dish. Drizzle with a little olive oil. Sprinkle with cayenne pepper. Garnish with a couple of whole black olives and flat parsley leaves. Serve with warm pitta bread or three seed biscuits