- Chickpeas (kabuli chana) – 3 tablespoons
- Garlic – 1 clove
- Salt – to taste
- Tahini – 1 tablespoon
- Olive oil – 1 teaspoon
- Lemon juice – few drops
- Soak the chickpeas overnight. Boil in freshwater till soft. Cool and remove the skin and put them in a mixer grinder.
- Add garlic, salt and tahini, olive oil, and lemon juice and continue to blend till absolutely smooth.
- Chill in the refrigerator.
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