200 grams chickpeas/kabuli channa
2 tablespoons roasted sesame seeds/til
1 cup spinach leaves without the stems
2 green chillies, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
- 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.
- Add oil and mix again.
Serve with crackers, chips, or with fresh veggies, on toast or as a sandwich/wrap filler.