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.
Add oil and mix again.

Serve with crackers, chips, or with fresh veggies, on toast or as a sandwich/wrap filler.