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Ingredients Jump to Instructions ↓

  1. INGREDIENTS:

  2. 2 cups white chickpeas (soaked in water overnight)

  3. 3 tbsp. tahina paste

  4. 2 tbsp. lemon juice

  5. 1 tsp. garlic grated

  6. salt to taste

  7. DIRECTIONS:

  8. Introduction to Kabuli Channa Dishes

  9. Pressure cook peas till tender, drain saving liquid.

  10. Cool and blend to a stiff paste, adding drained liquid as required.

  11. Blend in tahina paste, lemon juice, salt, garlic, mix well.

  12. Press into a mould, drizzle some olive oil.

  13. 200C for 7-8 minutes.

  14. Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.

  15. This is a variation of the traditional hummus.

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