Ingredients:

1 cup white Chick Peas / chana (dried / tinned)
2 medium ripe avocados
1 1/2 tbsp tahini (sesame paste)
2 garlic cloves
3 tbsp fresh lemon juice
1/4 tsp cumin powder
1/4 tsp freshly ground pepper
4 tbsp olive oil
salt to taste
1 tbsp coriander leaves , finely chopped
chilli flakes, for topping

Preparation:

1. Soak the white chick peas in water for 8-9 hrs or overnight . Cook the chick peas adding little salt till soft, drain the water and keep it aside.
2. In a blender, add the drained chick peas , garlic, lemon juice, tahini paste, 3 tbsp olive oil and blend to make a smooth paste. ( If required add little chickpea cooked water while blending. )
3. Cut the avocados, discard its seeds and scoop out the flesh. Then add this avocado, cumin powder, ground pepper and salt and blend well until smooth and creamy.
4. Transfer to a bowl / plate and make a depression using the back of the spoon . Drizzle some olive oil and sprinkle chilli flakes and chopped coriander leaves on top… Serve with pita bread, tortilla chips….

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