1 cup white chick peas / chana (dried / tinned)
2 medium ripe avocados
1 1/2 tbsp tahini (sesame paste)
2 garlic cloves
3 tbsp fresh lemon juice
1/4 tsp cumin powder
1/4 tsp freshly ground pepper
4 tbsp olive oil
salt to taste
1 tbsp coriander leaves , finely chopped
chilli flakes, for topping
- Soak the white chick peas in water for 8-9 hrs or overnight . Cook the chick peas adding little salt till soft, drain the water and keep it aside.
- In a blender, add the drained chick peas , garlic, lemon juice, tahini paste, 3 tbsp olive oil and blend to make a smooth paste. ( If required add little chickpea cooked water while blending. )
- Cut the avocados, discard its seeds and scoop out the flesh. Then add this avocado, cumin powder, ground pepper and salt and blend well until smooth and creamy.
- Transfer to a bowl / plate and make a depression using the back of the spoon . Drizzle some olive oil and sprinkle chilli flakes and chopped coriander leaves on top… Serve with pita bread, tortilla chips….