New Update
| Main ingredients | Chickpeas, Tahini, Garlic, Extra virgin olive oil, Green chilli, Yogurt, Lemon juice, Paprika, Black olives |
| Cuisine | Fusion |
| Course | Dip |
| Prep time | 8-9 hours |
| Cook time | 0 minute |
| Serve | |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chickpeas, soaked for 6-8 hours, drained and boiled
- 2 tablespoons tahini
- 4-5 garlic cloves
- Salt to taste
- 4 tablespoons extra virgin olive oil + for drizzling
- ¾ cup chickpeas liquor
- 1 green chilli
- 2½ tablespoons yogurt
- 2 tablespoons lemon juice
- Paprika for sprinkling
- Black olive slices for garnish
- Lavash to serve
- Bread sticks to serve
- Pickled beetroot strips to serve
- Carrot strips to serve
- Cucumber strips to serve
Method
- Put chickpeas in a grinder jar, add tahini, garlic, salt, 2 tablespoons extra virgin olive oil and ½ cup cooked chickpeas liquor and grind till smooth. Add 2 tablespoons cooked chickpeas liquor and 2 tablespoons extra virgin olive oil and continue to grind.
- Add green chilli, yogurt, 2 tablespoons cooked chickpeas liquor and 1 tablespoon lemon juice and continue to grind till smooth.
- Transfer into a serving bowl, drizzle extra virgin olive oil, sprinkle paprika, garnish with black olive slices and serve with lavash, bread sticks, pickled beetroot strips, carrot strips and cucumber strips.
Advertisment
