Rajma Hummus with Pita Bread

Ingredients                

• ½ cup kidney beans (rajma), soaked for 6-8 hours, pressure cooked with the cooking liquor reserved 
• 6-8 mini pita breads
• ½ teaspoon chopped garlic
• 1½ tablespoons tahini
• 1-2 teaspoons lemon juice 
• Crushed black peppercorns to taste
• Salt to taste
• 3 tablespoons extra virgin olive oil + for brushing
• Red radish roundels for garnish
• Black olive slices for garnish
• Fresh mint sprigs for garnish

Method 

1. To make the hummus, finely process garlic, boiled kidney beans, tahini, lemon juice, ¼ cup reserved cooking liquor, crushed black peppercorns, salt, and extra virgin olive oil in a food processor.  
2. Heat a non-stick grill pan. Brush some extra virgin olive oil on it. Place the mini pita breads and grill for 1-2 minutes. Flip and cook the other side for 1 minute. Take them off the heat and place on a worktop.
3. Place a spoonful of the hummus over each grilled pita bread. Garnish with red radish roundels, black olive slices and mint sprigs.
4. Serve.