Ingredients:

• 2 cups – white chickpeas (soaked in water overnight)
• 3 tbsp – tahina paste
• 2 tbsp – Lemon juice
• 1 tsp – Garlic grated
• Salt to taste

Method:

1. Pressure cook peas till tender, drain saving liquid.
2. Cool and blend to a stiff paste, adding drained liquid as required.
3. Blend in tahina paste, lemon juice, salt, garlic, mix well.
4. Press into a mould, drizzle some olive oil.
5. Sprinkle with paprika and bake in preheated oven at 200 degree C for 7-8 mins.
6. Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.
7. This is a variation of the traditional hummus.

Recipe courtesy of Sify Bawarchi