|Boiled chickpeas||400 Gram (Garbanzo Beans)|
|Garlic||3 Clove (15 gm)|
|Lemon juice||3 Tablespoon|
|Water||3 Tablespoon (Of Boiled Chickpeas)|
|Cumin powder||1 Teaspoon|
|Tahini||1 1⁄2 Tablespoon|
|Curd/Low fat cream||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Paprika pepper||1⁄2 Teaspoon|
|Chickpeas||1 Cup (16 tbs)|
1.Put chickpeas, garlic, lemon juice, left over water of boiled chickpeas, cumin powder and salt, in a processor or blender and process it to a smooth paste.
2. Whisk in the tahini paste or yogurt/low fat cream into the paste just before serving. If you want to store it in the refridgerator for a couple of days, do not add yogurt/cream.
3. Shift to serving dish. To garnish pour olive oil on it,place a few boiled chickpeas and sprinkle paprika pepper over it.
4. Serve at room temperature or chilled.