• 2 cups – soaked & boiled Chickpeas
• 1/2 cup – fresh Lemon juice
• 1/4 cup – tahini (sesame seed paste)
• 1 Clove – Garlic
• 2 tbsp – virgin Olive oil
- Put the chickpeas in a blender with the lemon juice, tahini, a bit of salt, minced garlic and a little water.
- Blend well to form a smooth paste.
- Spread the hummus on a plate, swirling top with the back of a spoon.
- Drizzle with olive oil.
- Serve with tandoori roti or nan.
Recipe courtesy of Atasi Sen