Sangeeta Goswami

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Cook Duration 0:20
Food TypeVeg
Recipe Calories 355kcal


  • Recipe Ingredients list50 gms boiled chickpeas
  • Recipe Ingredients list20 gms sesame seeds
  • Recipe Ingredients list2 cloves garlic crushed
  • Recipe Ingredients list1 lemon juice
  • Recipe Ingredients listsalt as per taste
  • Recipe Ingredients list1 tsp roasted cumin powder
  • Recipe Ingredients list20 ml olive oil
  • Recipe Ingredients listfew coriander leaves
  • Recipe Ingredients listlittle water or chickpeas stock retained from boiling



step 1 : soak chickpeas overnight in water. boil with water & salt in morning. retain the boiled water as chickpeas stock for use in future to make rotis or veggies. Take a processor or blender. add tahini sauce (preparation at the end of recipe). add garlic cloves & blend well. scrape sides & add 10 ml olive oil. blend well again. scrape sides & add lemon juice, salt, cumin powder. add boiled chickpeas & blend for a minute to create a smooth paste. add few coriander leaves & little water (chickpeas stock can be used) to make a thick consistency paste. mix well in blender & serve with salad or bread of your choice.


tahini sauce : roast sesame seeds in a thick bottomed pan. take a blender & grind seeds till they become a coarse powder. add 10 ml olive oil, a pinch of salt & blend into a smooth paste by adding little water. this paste can be stored for a month in air tight container & can be used as a dip.
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