400g kabuli chane (chickpeas), soaked overnight and boiled or 1 1/2 (400g) tins kabuli chana, drained with half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic, chopped
1 teaspoon salt
freshly ground black black pepper to taste
2 tablespoons olive oil
In a mixie, add chana, reserving about a small handful for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved chana.
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