Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves; 3

Ingredients

1 cup chopped spinach leaves

1 ¼ cup chickpeas or garbanzo beans

4 tablespoon tahini

4-5 garlic cloves

2-3 teaspoon lemon juice

1 teaspoon red chilly powder

4 tablespoon olive oil

1 teaspoon roasted cumin powder

2 tablespoon finely chopped parsley

Salt

 

Method

Soak chickpeas for 8-9 hours. Pressure cook for 6 whistles. You can use even canned beans.

Drain water and keep it aside. Don’t throw the water.

Add spinach, tahini, garlic, lemon juice to chickpeas and blend it with a blender. Add salt, cumin powder, parsley, olive oil and mix it well. If it is too thick then add 2-3 tablespoon of curd or the reserved water as per the need to blend it smoothly. Blend it to mix all the ingredients properly. 

Take out in a bowl. Garnish it with olive oil, red chilly powder and serve it with pita bread, fritters or any Indian bread. 

 

Note: For creamy consistency you can add 1/2 cup of curd while blending. 

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