125 grams chickpeas/Bengal gram/kabuli chana, 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)
- 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.
- 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.