Chickpeas – 1/2 kg
Fresh lemon juice – 1/4 cup
Large lemon – 1
Tahini – 1/4 cup
Chopped Garlic – 2 cloves
Olive oil – 2 tablespoons
Salt- as required
Eastern cumin powder – 1/2 teaspoon
Water – 2 to 3 tablespoons
Eastern chilli powder- 1/2 teaspoon
- Pressure cook the chickpeas and reserve a bit of cooking water.
- Combine all the ingredients except cumin powder. If the mixture is thick add reserved cooking water and adjust the consistency by making it into a paste form
- Sprinkle cumin and chili powder on top and drizzle some olive oil. Serve with bread.