Instructions: Boil the chickpeas in water until soft and drain reserving some of the water.

Heat the oil in a pan and fry the aniseed until it pops.

Add the onion and fry until golden.

Add all the remaining ingredients and fry stirring all the time Mix in the chickpeas take off the heat and grind to a thick smooth paste in a blender using some of the reserved water to dilute.

This recipe is along the lines of the famous Mediterranean dips but with a spicy indian touch It can be served with any meal or spread onto a slice of bread for a quick snack.You can use canned chickpeas which reduces the cooking time dramatically.

Serves 4

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