Soak the chick peas overnight. Pressure cook them the next day with water for at least 30 minutes after the first whistle on slow flame. Cool. Grind the cooked chock peas and garlic in a mixer, using yogurt or water to get a smooth paste. Remove in a bowl. To the paste of chick peas add the tahini paste, lemon juice and mix. Sprinkle red chilli powder and drizzle olive oil over the paste. place some pieces of olives on top. Serve chilled with pita bread.
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