Ingredients
- 125 grams chickpeas/Kabuli channa, soaked overnight in water
- 1 teaspoon salt
- 2-3 tablespoons olive oil
- 1 teaspoon garlic paste
- 2 limes, juiced
- 2 tablespoons Tahini (sesame seeds/til and olive oil blended into a smooth paste with a little water)
- paprika
Preparation
- Boil chickpeas in a minimum of water with 1 teaspoon salt till soft. Do not discard water.
- Sauté garlic paste in oil. Blend all the ingredients, adding water if necessary to obtain a smooth, creamy and thick consistency.
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Drizzle with olive oil and sprinkle paprika, if desired.
This Middle Eastern dish is served with black olives and pita bread, but plain Indian khakra may be substituted.