Hummus
Delicious dip to be had with breads.
Sourced from: Recipe from Prem Nargas
100 grams white chana, 2 tablespoons of til, one teaspoon of garlic, teaspoons of olive oil and juice of 5 to 6 lemons.
Take 100 grams white chana. Wash three of four times and soak overnight. In the morning throw away the water and put half cup of fresh water. Put on high steam in the cooker till 1 whistle. Lower the heat and cook it for 15 minutes. Remove the steam and allow it to cool. Roast 2 tablespoons of til lightly then grind it in the mixy and add one teaspoon of garlic. Grind the cooled chickpea to a paste and mix the two. Add salt to taste. Add two teaspoons of olive oil and juice of 5 to 6 lemons before serving.
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