Served : COLD
Makes: for two – three;
Preparation: 20 minutes (+ 1 hour chilling time);
Cooking: 12 minutes

1/2 cup olive oil
1 small onion, finely chopped
1 tbs ground cumin (zeeera)
400g cup mushrooms, chopped
300g chick peas, boiled
1/2 cup yoghurt
1 tbs lemon juice
1/2 cup chopped chives / or any other herb
salt and ground black pepper, to taste
1 tbs tahini*

1. Heat 2 tbs oil in a heavy-based frying pan over medium-high heat. Add onion and cumin and cook, stirring often, for 5 minutes.

2.Increase heat to high, add mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms are tender and pan juices have evaporated. Set aside to cool.

3. Meanwhile, place chick peas, 2 tbs yoghurt, tahini, lemon juice and remaining oil in a food processor. Process until smooth. Transfer to a medium bowl. Process mushrooms until finely chopped.

4.Stir mushroom mixture and remaining yoghurt into chick pea mixture. Stir through chives and season with salt and pepper. Cover and refrigerate for 1 hour.

5.Sprinkle with extra chives and drizzle with oil to serve, if desired. Serve with wafer biscuits.

* Tahini is a creamy paste made from ground sesame seeds.