• Chickpeas (kabuli chana) – 3 tablespoons
  • Garlic – 1 clove
  • Salt – to taste
  • Tahini – 1 tablespoon
  • Olive oil – 1 teaspoon
  • Lemon juice – few drops


  1. Soak the chickpeas overnight. Boil in freshwater till soft. Cool and remove the skin and put them in a mixer grinder.
  2. Add garlic, salt and tahini, olive oil, and lemon juice and continue to blend till absolutely smooth. 
  3. Chill in the refrigerator. 

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