Ingredients
- 200 grams chickpeas/Kabuli channa
- 2 tablespoons roasted sesame seeds/til
- 1 cup spinach leaves without the stems
- Salt
- 2 green chillies, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Preparation
- Soak the chickpeas overnight, wash well and drain the water. Put them in a food processor with sesame seeds, spinach leaves, green chillies and lemon juice, blend it to make smooth paste.
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Add oil and mix again.
Serve with crackers, chips, or with fresh veggies, on toast or as a sandwich/wrap filler.