An interesting variant of the popular Middle Eastern chickpea spread, where most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed.

Recipe Card 

Ingredients                                                                        Quantity
Boiled Chickpeas 1 1/2 cups
Lebanese Bread 2 -3 pcs
Chickpea stock As required
Cumin 1 tsp
Squeezed lemon 1/2
Yogurt 1 cup
Tahini 1 tbsp
Garlic Clove 1
Salt As required
Olive oil As required
Fried Nuts


Method of Preparation: 

  • Cut the Lebanese bread into squares and place it on the bottom of the plate.
  • Add some of the chick pea stock on the bread.
  • Add a little bit of the chick peas on top of that.
  • Add half a tea spoon of cumin on the chickpeas.
  • In a blender add chickpea stock , squeezed lemon ,half a teaspoon of cumin , 1 cup of yogurt , 1 clove of garlic , tahini, and half a teaspoon of salt and blend it together.
  • And pour the mixture over the plate that has the bread chickpea stock and chickpeas.
  • To garnish add some fried nut like almonds and pinenuts.
  • And finally drizzle some olive oil and serve.


About the Contributor 

Ayesha Al Obeidli

The youngest Emirati chef Ayesha,  crowned as the winner of the KidZania Dubai 2018 Mini Chef is a child prodigy in the world of culinary.

Her passion for cooking was discovered at the age of 4 years old, when she used to pull a chair and stand on it to watch her mother cook.

After she winning the "Youngest Emirati Chef" title she got sponsored by ICCA Dubai to get a formal culinary training and get her first diploma.

Aysha’s big dreams involve competing in the International Cooking Olympics,  to become a culinary entrepreneur as well as publishing her first cook book .


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