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Preparation Time : 360
Cook Time : 10
Total Time : 370
chickpeas soaked overnight and boiled in salted water. 250 gms
lemon juice or more 2 tbsp
garlic cloves, crushed 4 nos
bagrry's Oats soaked in half cup of warm water. 2 tbsp
ground roasted cumin seeds 1/2 tsp
salt 2 pinch
tahini (white sesame seed paste) 1 tbsp
water 4 tbsp
extra virgin olive oil 4 tbsp
white pepper powder 1 tsp
pita bread for serving 4 nos
Drain the chickpeas and reserve a few whole chick peas for serving.
Combine the chickpeas, bagrry's oats, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin and salt if required as per the taste.
Take out in a bowl and make it smooth with the back of a spoon or a ladle.
Drizzle extra virgin olive oil and scatter the reserved chickpeas.
Sprinkle pepper powder and garnish the way you like.
Serve with warm pita bread slices.
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