Tuesday, 24 March 2015




Kabuli chana / chick peas / Garbanzo beans
½ cup
Olive oil
1 tbsp
Tahini paste (½ tbsp roasted sesame seed fine pdr + ½ - 1 tbsp olive oil grind to smooth paste)
1 tbsp
Red chilli pdr     
¼ tsp
Lime juice
2 – 3 tbsp
Garlic cloves grated
2 cloves


1.       Soak the chickpeas in water for 7 – 8 hours.

2.       Drain out the excess water, wash the chickpeas.

3.       Add in more water and pressure cook them till they are soft and tender.

4.       Remove and cool. Drain out all the excess juices, reserve them.

5.       Add the chickpeas to a mixer grinding jar and grind them with ¼ cup of the reserved juices till they are a coarse paste.

6.       Now add in the garlic, lime juice, tahini paste, salt chilli pdr and olive oil.

7.       Again grind till it forms a smooth but thick creamy paste. Add the juices to thin down the dip as required.

8.       Remove on to a serving bowl, drizzle some olive oil on top and sprinkle some chilli pdr.

9.       Serve along with pita bread, pita chips, Falafel etc.

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