Ingredients (serves 4)
1. To make it, stir all the ingredients together into a smooth creamy paste. I did mine in the blender, the lazy woman's friend, which means that it's really smooth and takes on a pinkish hue from the tomatoes.
2. If you're a manual masher, chop the spring onions and tomatoes up very fine and mash with a fork. The end results look quite different, but sometimes coarser is nice.
3. Garnish it with a sprinkle of chopped tomatoes and parsley, if you've done the coarse version a drizzle of olive oil looks nice - the same way you'd do it on a plate of hummus.
This is a dish you can find all over Egypt, but I discovered it on a fishing boat on the Nile, floating down towards the south of the country. It's great as a dip, but best as a side to Ful Medames. It also works well with pitta and salad. Egyptain feta cheese is much smoother and creamier than Greek but you can't get it easily in Britain, outside of London or specialist shops. To compensate, stir some nice thick yoghurt in with Greek feta and it'll be more or less the same.
Serve with a salad of tomatoes, olive oil, pine nuts and chopped basil with warm pita bread. If you want to be proper Nubian then use your bread as both your plate and your cutlery and just get stuck in!