* 120 g (4.5 oz) Dried Chick peas (60 g per person)
* 2 teaspoons Caraway seeds, bruised in a Pestle and mortar
* 2 teaspoons Black cumin seeds, bruised in a Pestle and mortar
* 1 Onion, chopped
* 4 tablespoons Olive oil

===Method===
* Drain the soaked Chickpeas
* Add to a large pas of unSalted Boiling water. Add any salt after the cooking process otherwise the Chickpeas (or any Pulses) will harden.
* Boil for about an hour. Test a few to check they are done. The longer they soak for, the less cooking time they will need).
* Drain and allow to cool. Reserve a little liquid in case you need to 'soften' the mixture.
* Heat the Oil in a Wok and Fry the Spices until they pop.
* Add the chopped onions and fry for 6 minutes.
* Add the cooked Chickpeas stir and remove from the heat.
* Add the contents to a Food processor and blitz to your desired consistency.
* Add Salt to taste. Add a little of the cooking water if the mixture is too dry.

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