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.

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