INGREDIENTS:Chickpeas - 1 cup, washed and soaked in water overnight or atleast 8 hours
Chilli- as- desiredLemon juice - 3 tbsp
Garlic - 1/2 tsp, minced
Ginger-2 tbsp minced
Cumin / jeera / jeerakam - 1 tsp, crushed
Salt - to taste
Olive oil -2 tbsp
Method:
1. Wash the soaked chickpeas well and drain water completely.
2. Pressure cook until soft (3 whistles) in sufficient water. If you don't have a pressure cooker, transfer the chickpeas to a pot and add water until it is well covered. Cook until the chickpeas are soft and mash easily. This should take about 30-40 mins. Do not add salt while cooking the chickpeas as this will harden them.
3. Drain the water used for chickpeas and keep aside. Blend the chickpeas until smooth, adding little water if too thick.
4. Add the rest of the ingredients (except oil) and continue to blend until you get a smooth, thick paste that is of spreading consistency. If too thick, add very little water at a time from the water used to cook the chickpeas.
5. Make sure you mix the oil in before serving!
Goes well with mountain bread,in sandwich, as dip
