· 225 gm dried chickpeas, soaked overnight in water
· Juice of 2 large lemons
· 150 ml tahini (Roasted sesame seeds made into a paste with olive oil)
· 2 garlic cloves, crushed
· Olive oil, as required
· A small pinch of ground cumin
· Salt and pepper, to taste
· 1 tsp paprika
· Chopped parsley, to garnish
· Pitta bread, to serve
1. Drain the chickpeas, put in a saucepan, cover with cold water and simmer until tender. Alternatively, use cooker till 2 whistles.
2. After tenderizing, drain the chickpeas again but save a little of the water. Put everything in a food processor along with garlic, tahini, lemon juice, salt and pepper, paprika, and blend.
3. If the paste is thick, add the reserved water and olive oil to loosen it up.
4. Once it’s done, turn everything into a shallow serving dish and chill in refrigerator for at least 2 hours.
5. For serving, drizzle some olive oil, paprika and parsley. Serve chilled with warm pitta bread.