Rajma Hummus

Main ingredients	Red kidney beans (rajma), Garlic, Black peppercorns, Lemon juice, Tahini, Extra-virgin olive oil
Cuisine	Middle Eastern
Course	Dips
Prep time	6-8 hours
Cook time	0 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Vegetarian

Ingredients 

• 1½ cups soaked overnight and boiled kidney beans (rajma)
• 3-4 garlic cloves 
• 10-12 black peppercorns
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• Salt to taste
• 2-4 tablespoons extra virgin olive oil + for drizzling
• Salad
• ½ cup micro greens
• ½ small English cucumber, cut into small cubes
• ½ small carrot, cut into small cubes
• ¼ small white radish, cut into small cubes
• 1 tablespoon fresh pomegranate pearls
• 3-4 pitted green olives
• 3-4 pitted black olives
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon extra-virgin olive oil
• Grilled pita slices for garnish

Method

1. Put the boiled kidney beans in a food processor jar, add garlic cloves, black peppercorns, lemon juice, tahini, salt and extra-virgin olive oil and process to a smooth mixture. Add ¼ cup water and process again to a fine and spreadable consistency.
2. To make the salad, take micro greens in a mixing bowl, add English cucumber, carrot, white radish, fresh pomegranate pearls, green olives, black olives, salt, crushed black peppercorns and extra-virgin olive oil and mix with light hand.
3. Transfer the rajma hummus into a serving bowl. Level the surface and drizzle some extra virgin olive oil. Garnish with the prepared salad and serve with grilled pita slices.